HALLOUMI TACOS & SWEET PEA GUACAMOLE

Tangerine Canteen Halloumi Tacos

This is summer on a plate, plain & simple. It's been far too long since I posted a taco recipe, so let's put that right immediately! Halloumi is delicious with whatever you serve it with i reckon, but sweet-pea guacamole & a side of pico-de-gallo is such a great combination. I made this the night before I went raw, and I'm pretty sure I consumed enough halloumi to get me through the two weeks (ha!) and then when I made this for my three little monkeys yesterday, they acted in exactly the same way. You really can't get enough of this one...

Halloumi Tacos with Sweet-Pea Guacamole

Ingredients (makes 8 tacos):

For the Pico-de-Gallo

  • 12 cherry tomatoes, halved
  • 2 tbsp coriander leaves, chopped
  • 3 tbsp white onion, very finely chopped
  • 1 red chilli, pith & seeds removed then finely sliced
  • large pinch of salt
  • 1 lime, juice only

For the Guacamole

  • 1 avocado
  • 2 cups frozen petit-pois
  • 2 tbsp extra virgin olive oil
  • 1 lime, juice only
  • 1 pinch of sea salt

Other ingredients

  • 250g block of halloumi, sliced.
  • 8 mini tortillas, warmed
  • Hot sauce (optional)

Method:

  1. First make your pico-de-gall0 by combining the tomatoes, coriander, onion & chilli. Sprinkle with the salt & dress with the lime before setting aside.
  2. For the guacamole by cooking the peas in just enough water to cover them over a medium heat for about 4-5 minutes. Drain & reserve about a 1/4 cup of the cooking water. Place the peas, water & olive oil into a food processor & puree until a smooth mixture with a few remaining chunks has been achieved. Add the avocado, lime juice & salt & pulse to a chunky mixture. Remove from the food processor, taste & adjust the seasoning to suit. Set aside.
  3. To cook the halloumi, heat a slightly oiled frying pan (or griddle) over a medium heat. Add the halloumi & cook until brown & crisp on both sides, about 2 mins each. Keep an eye on it, as the 2nd side will take faster.
  4. Warm tortillas and serve.

Recipe from Aida Mollenkamp - Pairs Well With Food.