Easy Honey Haloumi & Tangy Aioli Tacos
with Cucumber & Pickled Onion Salad- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Flavour is packed into every inch of this dish from the tangy aioli and honey haloumi. With some cucumber and pickled onions to cut through the richness, these tacos are the real deal.
Ingredients
1 packet
haloumi
(Contains: Milk;)
1
tomato
1
cucumber
½
red onion
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
Tomato Relish
1 packet
mixed salad leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
1 tsp
honey
Utensils
Cooking Steps
• To a medium bowl, add haloumi and cover with water to soak. • Thinly slice tomato into wedges. • Thinly slice cucumber into sticks. • Thinly slice red onion (see ingredients). • In a small bowl, combine garlic aioli and tomato relish. Set aside.
• In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey, turning to coat.
• In a large bowl, combine mixed salad leaves, cucumber, tomato, pickled onion and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Top tortillas with pickled onion and cucumber salad and honey haloumi. Drizzle over tangy aioli to serve. Enjoy!
