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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi Fajita Salad with Quinoa, Corn & Lime Yoghurt
In this Mexican fajita-style salad, golden halloumi is pan-fried in a blend of oregano, chilli, cumin and smoked paprika. Dish up with a satisfying quinoa, crunchy corn and fresh lettuce. Finish with a dollop of cooling lime yoghurt.
4 of 5 a day
Serving size
Ingredients
- 1 tbsp Mexican spice mix (use a quarter) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 little gem lettuce (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 pepper (use half)
- 1 corn on the cob (use half)
- 1 handful of fresh coriander (use half)
- 80g greek style yoghurt (use half) (Milk)
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 597
Protein: 29g
Carbs: 42g
Fat: 36g
Ingredients
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 little gem lettuce
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 80g quinoa (Quinoa 100%)
- 1 corn on the cob
- 80g greek style yoghurt (Milk)
- 110g baby tomatoes
- 1 unwaxed lime
- 1 pepper
- 1 handful of fresh coriander
Nutritional Information
Calories: 597
Protein: 29g
Carbs: 42g
Fat: 36g
Halloumi Fajita Salad with Quinoa, Corn & Lime Yoghurt
In this Mexican fajita-style salad, golden halloumi is pan-fried in a blend of oregano, chilli, cumin and smoked paprika. Dish up with a satisfying quinoa, crunchy corn and fresh lettuce. Finish with a dollop of cooling lime yoghurt.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl, tongs or a slotted spoon, a sieve & a grater
Cook the quinoa & corn
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Remove the husk from the corn, then add to the quinoa saucepan in the final 8-10 mins, until cooked. Remove the corn with tongs or a slotted spoon
Prep time
- Meanwhile, halve the tomatoes. Thinly slice the pepper. Trim the lettuce, then set aside the larger leaves for later, and thinly slice the smaller leaves. Zest and halve the lime. Roughly chop the coriander
- In the small bowl, combine the yoghurt, a squeeze of lime juice and half the zest. Season with a good pinch of salt
Fry the halloumi
- Cut the half pack of halloumi into 2cm chunks and pat dry
- Heat the large frying pan with 1 tsp oil on medium-high heat (we used the 25cm HexClad Hybrid Pan). Once hot, add the halloumi and cook for 2-3 mins on each side, until golden. Add the pepper and cook for another 3-4 mins, until softened
- Sprinkle over the half pack of Mexican spice, toss to coat and cook for another 1 min. Remove from the heat
Toss the salad
- When ready, stand the cob on its end and carefully slice down to remove the kernels. Discard the cob
- In the large bowl, combine the juice from the remaining lime, the remaining lime zest and 1 tbsp oil. Season with salt and pepper and mix well
- Add the halloumi, pepper, cooked quinoa, tomatoes, sliced lettuce and half the coriander. Season with salt and pepper, then toss to combine
Plate up
- Arrange the larger lettuce leaves around the edge of the serving bowls. Spoon the quinoa salad into the middle
- Scatter over the corn and remaining coriander. Top with a generous dollop of yoghurt
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