Garlic & Oregano Haloumi Tacos

Name: Garlic & Oregano Haloumi Tacos with Lemon Aioli & Caramelised Onion
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit red onion; 1 clove garlic; 1 unit cucumber; 1 unit tomato; ½ bag cos lettuce; 1 block haloumi; 1 tbs balsamic vinegar; 1 tbs water; 2 tsp brown sugar; 1 sachet dried oregano; 1 packet garlic aioli; ½ unit lemon; 6 unit mini flour tortillas

with Lemon Aioli & Caramelised Onion

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The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon aioli and caramelised onion are best enjoyed sans cutlery.

Allergens:

Milk

•Eggs

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

red onion

1 clove

garlic

1 unit

cucumber

1 unit

tomato

½ bag

cos lettuce

1 block

haloumi

(Contains: Milk;)

1 sachet

dried oregano

1 packet

garlic aioli

(Contains: Eggs;)

½ unit

lemon

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tbs

water

2 tsp

brown sugar

Nutritional Values

per serving

Calories3537 kcal

Fat51.2 g

of which saturates16.8 g

Carbohydrate59.4 g

of which sugars18.9 g

Protein28.9 g

Sodium1475 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

Cooking Steps

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Slice the tomato into thin half-moons. Shred the cos lettuce. Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes.

TIP: Soaking the haloumi helps mellow out the saltiness!

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is caramelising, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi, then pat dry with paper towel and add to the bowl with the garlic mixture. Toss the haloumi to coat.

Slice the lemon (see ingredients list) into wedges.In a small bowl, combine the garlic aioli with a good squeeze of lemon.

TIP: Add as much or as little lemon juice as you like, depending on your taste preference.

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion and garlic and oregano haloumi. Drizzle with the lemon aioli and serve with any remaining lemon wedges.