Tunisian Harissa Haloumi with Coriander & Corn
Here in Australia we can’t get enough of fusion food. We’ve paired our Tunisian Harissa with Cypriot haloumi and a cheeky Mexican medley of kidney beans, corn and coriander. This dish is all about the adventurous spirit so pack a bag, throw caution to the wind and get to eating!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 tsp
harissa paste
(May be present: Soy.)
1 block
haloumi
(Contains: Milk;)
1 cob
corn
1 tin
red kidney beans
1 bunch
spring onions
70 g
rocket
1 tbs
coriander
Not included in your delivery
3 tbs
olive oil
1 tbs
balsamic vinegar
salt
pepper
Utensils
Cooking Steps
Whisk together the harissa paste (we suggest you use half if you don’t like too much heat, you can adjust to your taste by adding more harissa if you like it spicy), olive oil, and balsamic vinegar in the bottom of a large bowl.
Slice the haloumi. Heat a griddle pan or BBQ to a high heat. Lightly oil the griddle and add the sliced haloumi, cooking for 2-3 minutes on either side or until golden brown.
Drain and rinse the kidney beans. Slice the spring onion and roughly chop the coriander. Wash the rocket. Remove the corn kernels from the cob (we’re leaving them raw because they add a delicious sweetness!), then add to the dressing along with the red kidney beans, sliced spring onion, rocket, and chopped coriander. Toss well until the dressing has coated the salad ingredients.
Serve the corn and bean salad tossed with the haloumi and enjoy!
Did you know? Corn is not found in the wild. In fact, it is a domesticated grass which was developed from a wild grass called teosinte.
