Crispy halloumi tacos with a quick olive salsa and herby mayo.
Serves 4
Ingredients
½ red onion – thinly sliced
2 tbsp vinegar
1 tbsp sugar
Salsa:
½ cup pitted olives – quartered
1 punnet cherry tomatoes – diced
1 red capsicum - diced
2 tbsp toasted pine nuts
1/3 cup fresh dill
½ cup pomegranate seeds
Juice of ½ a lemon
1 tbsp extra virgin olive oil
Herby Mayo:
1 cup mayonnaise
Juice of ½ a lemon
½ cup parsley - finely diced
½ green chilli – finely diced
1 tbsp dukkah
2 packs of @foodsnobnz Cypriot Halloumi
2 eggs – whisked
1/3 cup flour
2 tsp garlic powder
1 cup breadcrumbs
1 tbsp cumin
1 tbsp honey
8 soft shell tacos
Butter lettuce to serve
Instructions
Mix the vinegar & sugar together in a small serving bowl. Add the onions. Set aside.
Dice the salsa ingredients, then mix everything together in a serving bowl. Fold in the lemon juice & oil. Season with S & P. Set aside.
Mix the herby mayo ingredients together in a serving ramekin. Set aside.
Slice the halloumi into 8 pieces. Pat the cheese dry using a paper towel.
Place the flour & garlic powder on one plate. Then mix the breadcrumbs and cumin on a second place.
Cover the halloumi pieces in the flour, then the egg wash, then breadcrumbs (make sure the halloumi is well covered) and set aside.
Heat a non-stick pan over a medium heat, adding enough oil so the base is covered. Fry the halloumi pieces on both sides until golden and crispy. Whilst the halloumi is frying, heat the tacos over a gas flame or pan & set aside.
When the halloumi is cooked, place it onto a serving plate & drizzle the honey over the top.
Let everyone help themselves to these delicious morsels, adding a little bit of everything!
