Mexican Tomato Jumble with Spiced Citrus Halloumi
Nutrition per serving
| Calories | 636 kcal |
| Protein | 24.1 g |
| Carbs | 46.5 g |
| Fats | 39.5 g |
| Saturated Fat | 19 g |
| Monounsaturated Fat | 9.9 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 12.8 g |
| Fiber | 7.8 g |
| Sodium | 1,477 mg |
Ingredients
| Cherry Tomatoes | |
| Fresh Coriander | |
| Sweet Potato | |
| Red Onion | |
| Lime | |
| Olive Oil | |
| Fajita Seasoning | |
| Halloumi |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Halve the tomatoes.
3. Coarsely chop the coriander.
4. Chop the sweet potatoes with the skin on, into 2cm squares.
5. Peel/chop the onion into 2cm pieces.
Cooking Instructions
1. Put the sweet potato, onion into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat, evenly layer onto a baking tray and cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
1. Put the sweet potato, onion into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat, evenly layer onto a baking tray and cook near the top of the oven for about 15-20 minutes until tender and crispy around the edges.
2. In a bowl, mix together the fajita seasoning with the zest from ¼ of a lime, ½ a tsp of lime juice, a tsp of olive oil and a pinch of salt (optional) and pepper.
3. Slice the halloumi into ½ cm thick slices and evenly coat both sides with the fajita seasoning mixture. Heat a tsp of olive oil in a non-stick frying pan over medium heat and cook the halloumi for a few minutes on each side until lightly golden.
4. In a mixing bowl, add the tomatoes, ¼ tsp of lime juice, chopped coriander with the sweet potato/onion and gently mix together to combine.
5. Serve in a bowl with the halloumi slices on top.