CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
- Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
GRILLED CAJUN CHICKEN
A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g
GRILLED SPICY LIME CHICKEN WITH BLACK BEAN AND AVOCADO SALAD
Make and share this Grilled Spicy Lime Chicken With Black Bean and Avocado Salad recipe from Food.com.
Provided by lik2fish
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill.
- Whisk lime juice, cilantro, olive oil, chilies, Adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.
- Toss chicken with 1/4 cup lime juice mixture in separate large bowl.
- Season with salt and pepper.
- Marinate chicken in refrigerator while grill continues to preheat.
- Toss black beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl.
- Season with salt and pepper to taste.
- Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes.
- Transfer chicken to serving platter and drizzle with remaining lime juice mixture.
- Serve immediately with black bean and avocado salad.
CAJUN TILAPIA, CHILE LIME BUTTER & BLACK BEAN SALAD #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Created this recipe to go with our favorite Black Bean Salad and guacamole. Grilling makes this a quick dinner with easy cleanup.
Provided by petretta
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Black Bean Salad:.
- Combine black beans, corn and minced onion in a bowl.
- Split grape tomatoes in half and add to black bean mixture.
- Add chopped cilantro, olive oil and 2 tablespoons balsamic vinegar.
- Stir together. Add more vinegar if necessary and season to taste with salt and pepper. Set aside.
- Chile Lime Butter:.
- Stir chile powder, lime juice and lime zest into softened butter until it is well blended. Set aside.
- Cajun Tilapia:.
- Fold Reynolds Wrap Heavy Duty Foil into a rectangular packet leaving one side open and rolling the other 3 sides up to reinforce.
- Rub both sides of tilapia filets with cajun seasoning. Put into foil packet trying not to overlap too much.
- Cover fish in the packet with the sliced red pepper and sweet onion strips.
- Put dabs of Chile Lime Butter over the top of the peppers & onions in the foil packet and all around the fish.
- Toss in 1 ice cube into foil packet.
- Fold final edge up to seal foil packet.
- Place foil packet on hot grill and cook approximately 5 - 10 minutes per side.
- Unroll one corner of packet to check for doneness.
- Serve filet on plate with peppers & onions topped with Black Bean Salad and guacamole.
Nutrition Facts : Calories 455.5, Fat 18.5, SaturatedFat 8.8, Cholesterol 93, Sodium 190.8, Carbohydrate 40.4, Fiber 11.1, Sugar 8.9, Protein 35.6
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