Bengali Haloumi Tacos

Name: Bengali Haloumi Tacos with Cucumber Raita
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 cucumber; 1 bag coriander; 1 Brown Onion; 1 packet haloumi/grill cheese; 1 carrot; ¼ cup white wine vinegar; 20 g butter; 6 Mini Flour Tortillas; 1 bag baby spinach leaves; 1 tsp brown sugar; 2 clove garlic; 1 packet Greek-Style Yoghurt; 1 packet Bengal Curry Paste

with Cucumber Raita

Get up to $175 off

If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into these spiced yoghurt-smothered bites and toast the country from which we draw endless culinary inspiration.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

cucumber

1 bag

coriander

Brown Onion

1 packet

haloumi/grill cheese

(Contains: Milk; )

carrot

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Bengal Curry Paste

Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

Nutrition Values

Energy (kJ)3472 kJ

Fat47.8 g

of which saturates25.8 g

Carbohydrate65.5 g

of which sugars19.9 g

Dietary Fibre12.9 g

Protein35.3 g

Sodium1571 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop cucumber, coriander and garlic. Roughly chop onion. • Cut haloumi into bite-sized chunks. • Grate the carrot.

• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid and stir to coat. Set aside until serving. • In a second small bowl, combine 1/2 the Greek-style yoghurt and cucumber. Season and mix well. Set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a paper towel-lined plate.

• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. • Add Bengal curry paste and garlic and cook until fragrant, 1 minute. • Add the brown sugar, butter, a pinch of salt, the remaining yoghurt and a splash of water and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. • Return haloumi to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. Season to taste.

• While the sauce is cooking, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Drain pickled carrot. • Build your tacos by topping tortillas with some baby spinach leaves, Bengali haloumi and pickled carrot. • Spoon over cucumber raita and garnish with coriander to serve. Enjoy!