Harissa Yoghurt Haloumi Tacos
with Pickled Cucumber & Dill-Parsley Mayo- Milk
- Gluten(Wheat)
- Eggs
- Soy
Few things look as colourful as these tacos — with the much-loved spiced haloumi inside no less! The real star of this dish is the dill and parsley-flecked mayo. There’s a herby hint amidst the expected creaminess of mayonnaise that works perfectly with each element in tonight's dish and also means you’re in for a burst of flavour.
Ingredients
1
cucumber
2 clove
garlic
1
carrot
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 sachet
chermoula spice blend
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
½ packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
¼ cup
water
¼ tsp
salt
¼ cup
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with just enough water to cover cucumber. Set aside. • Finely chop garlic. Grate the carrot. Cut haloumi into 1cm strips.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• In a large bowl, combine garlic, chermoula spice blend, the salt and Greek-style yoghurt (see ingredients). • Add haloumi and toss to coat. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook haloumi until browned and cooked through, 1-2 minutes each side. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Drain pickled cucumber. • Spread tortillas with dill & parsley mayonnaise, then top with some mixed salad leaves, carrot and chermoula haloumi. • Top with pickled cucumber to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
