Lemon Pepper Halloumi Tacos
with Bacon, Greek-Style Yoghurt & Cucumber Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Tomato
100 g
Diced Bacon
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
Nutrition Values
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. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. 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, bacon and cucumber. • Drizzle over Greek-style yoghurt to serve. Enjoy!
