Easy Honey Haloumi, Beef Rump & Harissa-Aioli Tacos
with Beetroot, Cherry Tomato & Pickled Onion Salad
- Sesame
- Eggs
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Flavour is packed into every inch of this dish from the harissa aioli to the honey haloumi & beef rump. With some pre-cut sliced beetroot, cherry tomatoes and pickled onions to cut through the richness, these tacos are the real deal.
Ingredients
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Harissa Paste
(May be present: Soy.)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mint
1 packet
Mixed Salad Leaves
1
Red Onion
1
Snacking Tomatoes
1
Sliced Beetroot
300 g
Beef Rump
Not included in your delivery
1 drizzle
olive oil
1 tbs
white wine vinegar
1 tsp
honey
Utensils
Cooking Steps
• Halve snacking tomatoes.
• Thinly slice red onion (see ingredients).
• Season beef rump with salt and pepper.
• Pick mint leaves.
• In a small bowl, combine garlic aioli and harissa paste. Set aside.
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• 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. Transfer to a plate.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Thinly slice beef rump into strips
• When oil is hot, cook the beef for 1-2 minutes tossing in batches. Transfer to a plate to rest.
• In a large bowl, combine mixed salad leaves, tomatoes, pickled onion, mint and a drizzle of olive oil. Season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Top tortillas with sliced beetroot, cherry tomato and pickled onion salad beef and honey haloumi.
• Drizzle over harissa-aioli and sprinkle with everything garnish to serve. Enjoy!
