Cajun Grilled Halloumi With Lime Black Eyed Bean Salad Guacamole Food

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
• 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 chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
• Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

GRILLED HALLOUMI

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush olive oil over both sides of each cheese slice.
• Place cheese directly on the grate and grill for 3 minutes. Flip and grill 3 minutes more. Serve immediately.

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

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.

CAJUN TILAPIA, CHILE LIME BUTTER & BLACK BEAN SALAD #RSC

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.