Griddled halloumi tacos
Dean Edwards is warming us up for tonight's Mexico World Cup match, with a halloumi and warm bean taco salad.
Serves: 4
Ingredients
250g halloumi cheese sliced
1 red onion sliced
1 green pepper sliced thinly
½ tsp ground cumin
½ tsp smoked paprika
1 400g tin black beans drained
12 ready to eat taco shells
Soured cream
2 baby gem lettuce
Red pepper salsa:
200g drained weight jar roasted red peppers
100g baby plum tomatoes
1 Red onion finely diced
1 green chilli deseeded and diced
Handful fresh coriander
Juice 1 lime
30ml olive oil
1 tsp sugar
Guacamole:
2 ripe avocados
½ red onion very finely diced
½ clove garlic
1 red chilli very finely diced
Juice 1 lime
2 tbs fresh coriander
Method
Drain and finely chop the drained roasted peppers and set aside. Place the tomatoes, onion, chilli and coriander into a mini blender and blitz for a few seconds, place into a large bowl then add in the peppers, oil and lime juice then season well with salt and pepper.
Finely chop the onion, garlic, chilli. Mash the avocado add the other ingredients, mix then add the lime juice and chopped coriander and season with salt and pepper.
Fry off the beans in a dash of oil for 1-2 minutes before adding the onion, pepper and spices, cook for a further couple of minutes until softened then set aside. On a pre heated griddle pan cook the sliced halloumi for 1-2 minutes per side, meanwhile heat the taco shells in the oven for a couple of minutes then fill with some shredded baby gem, beans, halloumi cheese then top with some guacamole, salsa and sour cream and fresh coriander.
