Recipe Mexican Haloumi Salad

Recipe Mexican Haloumi Salad Ready in 45 minutes, this easy Mexican dinner bowl is loaded with better-for-you ingredients, including lean beef mince, haloumi cheese, avocado, Doongara rice and black beans.

INGREDIENTS

• 1 1/2 tablespoons extra virgin olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, crushed
• 3 teaspoons ground cumin
• 3 teaspoons smoked paprika
• 2 teaspoons ground oregano
• 1/2 teaspoon dried chilli flakes
• 250g lean beef mince
• 410g can crushed tomatoes
• 1 large yellow capsicum, chopped
• 250g packet 90 second microwave Doongara rice
• 125g can black beans, drained, rinsed
• 1/4 cup chopped fresh coriander leaves, plus extra sprigs to serve
• 200g haloumi cheese, sliced
• 1 small avocado, sliced
• 1 cup shredded iceberg lettuce
• 200g tomato medley, halved
• 1 long red chilli, sliced
• 1 lime, halved, to serve

METHOD

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, paprika, oregano and chilli flakes. Cook, stirring for 1 minute or until fragrant. Add mince. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned all over.
2. Add crushed tomatoes and capsicum. Season with salt and pepper. Cook, stirring, for 2 minutes. Add rice and beans. Cook, stirring occasionally, for 10 minutes or until rice is heated through. Stir in chopped coriander.
3. Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Cook haloumi, in 2 batches, for 2 to 3 minutes each side or until golden.
4. Arrange avocado, haloumi, lettuce, halved tomatoes, chilli and lime on mince mixture. Serve sprinkled with extra coriander sprigs.