Express Sticky Double Halloumi Tacos
with Yoghurt & Cucumber Salad
- Milk
- Wheat
- Gluten
Taco night gets a zesty twist with a helping hand from sweet and savoury lemon halloumi! Pair with a crunchy cucumber salad, then wrap up in soft tortillas and top with a dollop of tangy natural yoghurt. Bright, bold and bursting with flavour these tacos are a fiesta you won’t want to miss!
Ingredients
1
Tomato
1
Cucumber
1
Plain Yoghurt
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
2 packet
Halloumi
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Slice cucumber into thin sticks.
• Thinly slice tomato into wedges.
• Zest lemon to get a pinch, then slice into wedges.
• Cut halloumi into 1cm-thick slices.
• In a small bowl, combine garlic & herb seasoning, lemon zest, a squeeze of lemon juice, 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-honey mixture and turn to coat.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and set aside.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Build your tacos by topping tortillas with cucumber salad and sticky lemon halloumi.
• Drizzle over natural yoghurt to serve. Enjoy!
