Lemon Pepper Halloumi Tacos
with Parmesan, Greek-Style Yoghurt & Cucumber Salad- Milk
- Gluten(Wheat)
Taco night gets a zesty twist with a helping hand from sweet and savoury lemon pepper halloumi! Pair with a crunchy cucumber salad, then wrap up in soft tortillas and top with a dollop of tangy Greek-style yoghurt. Bright, bold, and bursting with flavour—these tacos are a fiesta you won’t want to miss!
Ingredients
1
Cucumber
1
Tomato
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into thin sticks. Thinly slice tomato into wedges. • Cut halloumi into 1cm-thick slices. • In a small bowl, combine lemon pepper spice blend, the honey and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add lemon pepper mixture and turn to coat.
• Meanwhile, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil in a medium bowl. Season and set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Build your tacos by topping tortillas with salad, lemon pepper halloumi and cucumber. • Drizzle over Greek-style yoghurt to serve. Sprinkle over grated parmesan cheese. Enjoy!
