Chipotle Halloumi with Sweet Potato and Black Beans
Ingredients
- 250 g halloumi
- 3 sweet potatoes
- 400 g tinned black beans
- 2 tbsp chipotle paste
- 3 tbsp olive oil
- 2 red pepper
- 1 tsp ground cumin
- 20 g fresh coriander
- 1 lime
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 24.9 g
- Carbohydrate
- 49.2 g
- of which sugars
- 14.7 g
- Fat
- 27.1 g
- of which saturates
- 12.4 g
- Fibre
- 13.6 g
- Salt
- 2.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Peel and cube the sweet potatoes. Deseed and slice the peppers.
- 2
Toss the sweet potato and pepper with chipotle paste, olive oil and cumin on a large baking tray. Season and roast for 25 minutes.
- 3
Drain and rinse the black beans, then stir into the tray. Lay sliced halloumi on top.
- 4
Return to the oven for 12–15 minutes until the halloumi is golden and the sweet potato is tender.
- 5
Squeeze over the lime juice and scatter with fresh coriander. Serve with soured cream if liked.
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