Ingredients

1 lime
zested and juiced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
¼ tsp turmeric
¼ tsp cumin seeds
1 tbsp finely chopped coriander
1 garlic clove
finely grated
100g halloumi
thinly sliced
For the slaw
1 lime
zested and juiced
3 tbsp bio yogurt
3 tbsp finely chopped coriander
1 red chilli
deseeded and chopped
160g corn
cut from 2 fresh cobs
1 red pepper
deseeded and chopped
100g fine green beans
blanched, trimmed and halved
200g cherry tomatoes
halved
1 red onion
halved and finely sliced
320g white cabbage
finely sliced

Method
step 1
Mix the lime zest and juice with the oil, thyme, turmeric, cumin, coriander and garlic together in a bowl. Add the halloumi and carefully turn it until coated – take care as it breaks easily.

step 2
To make the slaw, mix the lime juice and zest, yogurt, coriander and chilli together, then stir in the corn, red pepper, beans, tomatoes, onion and cabbage.

step 3
Heat a large non-stick frying pan or griddle pan and fry the cheese in batches for 1 min each side. Serve the slaw on plates with the halloumi slices on top. If you’re cooking for two people, serve half of the halloumi and slaw and chill the rest for lunch another day.