Mexican Bean Salad with Whipped Avocado

Step 1

Chop the large tomatoes into wedges, and the cherry tomatoes into quarters. Finely dice the celery and finely slice the scallions. Chop the halloumi into large chunks.

Step 2

Add the avocado flesh, juice and zest of 1 lime, 2 garlic cloves, 2 tablespoons of olive oil, 2 tablespoons of water and 1 teaspoon of salt to a food processor or chopper and blitz until super smooth. Taste, add more salt if you like.

Step 3

Add 1 tablespoon of olive oil to a small pan and fry the halloumi for a couple of minutes on each side, until golden. Set aside.

Step 4

Add 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of chilli flakes, 1 teaspoon of sweet chilli jam, 3 tablespoons of olive oil, the zest and juice of 1 lime and 1/2 teaspoon of salt to a small bowl. Mix to combine with a small spoon.

Step 5

Add the black beans, kidney beans, pineapple, celery, scallions, mint leaves and tomatoes to a bowl. Pour the dressing over the salad and toss well to combine. Spread the whipped avocado onto a serving plate, then top with the salad. Serve with crispy tortilla chips on the side if you like!