Healthier Mexican Haloumi Salad

Ready in just 45 minutes, this easy Mexican-inspired dinner bowl brings together better-for-you ingredients like lean beef mince, haloumi, avocado, Doongara rice, and black beans. It’s balanced, satisfying, and bursting with fresh flavour.

Ingredients (19)

• 1 ½ tbsp extra-virgin olive oil

• 1 small red onion, finely chopped

• 2 garlic cloves, crushed

• 3 tsp ground cumin

• 3 tsp smoked paprika

• 2 tsp ground oregano

• ½ tsp dried chilli flakes

• 250 g lean beef mince

• 410 g can crushed tomatoes

• 1 large yellow capsicum, chopped

• 250 g packet 90-second microwave Doongara rice

• 125 g can black beans, drained, rinsed

• ¼ cup chopped fresh coriander leaves, plus extra to serve

• 200 g haloumi cheese, sliced

• 1 small avocado, sliced

• 1 cup shredded iceberg lettuce

• 200 g tomato medley, halved

• 1 long red chilli, sliced

• 1 lime, halved, to serve

Method

Step 1
Heat 1 tbsp oil in a large frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Stir in garlic, cumin, paprika, oregano, and chilli flakes. Cook for 1 minute until fragrant. Add mince and cook, breaking it up with a wooden spoon, for 5 minutes or until browned.

Step 2
Add crushed tomatoes and capsicum. Season with salt and pepper. Cook for 2 minutes. Add rice and beans, stirring occasionally, for 10 minutes or until heated through. Stir in chopped coriander.

Step 3
Meanwhile, heat remaining oil in a small pan over medium-high heat. Cook haloumi in two batches for 2–3 minutes each side or until golden.

Step 4
Arrange avocado, haloumi, lettuce, tomatoes, chilli, and lime over the mince mixture. Sprinkle with extra coriander and serve immediately.

Nutrition (per serving)

• Energy: 2320 kJ (554 cal)

• Protein: 37 g

• Total Fat: 28 g

• Saturated: 10 g

• Carbohydrate: 38 g

• Sodium: 690 mg