Grilled Haloumi Tacos
with Gremolata and Tomato Salsa
Haloumi is just the thing for a killer taco! For an amazing salsa that isn't too watery, be sure to scrape the seeds out of your tomato. Trust us, it's worth it!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 block
haloumi
(Contains: Milk;)
½ sachet
chilli flakes
1 sachet
dried oregano
2
tomatoes
¼
red onion
1 bunch
parsley
½
lemon
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
2 tbs
olive oil
½ tsp
brown sugar
1 tsp
red wine vinegar
Utensils
Cooking Steps
Chop the haloumi into 2 cm cubes. Halve the tomato, scoop out the seeds and finely dice the flesh. Finely chop the red onion. Finely chop the leaves and stalks of the parsley. Zest the lemon and slice into wedges.
Place the haloumi, 1/2 the olive oil, chilli flakes, dried oregano and brown sugar (optional) in a medium bowl. Season with salt and pepper. Toss to coat the haloumi in the seasoning. Set aside.
Combine the tomato, red onion and red wine vinegar in a second medium bowl. Season with salt and pepper. Set aside.
In a small jug or bowl combine the parsley leaves and stalks, remaining olive oil, lemon zest and juice from 1/2 the lemon wedges. Season with salt and pepper. While the traditional Italian gremolata includes these ingredients, you can try many other variations. Use the zest from other citrus fruits (lime, orange or grapefruit) or different herbs (coriander, mint, sage) or even add a little garlic, grated fresh horseradish or grated Parmesan cheese!
Heat a medium grill pan over a medium- high heat. Grill the mini flour tortillas in the pan for 1-2 minutes, or until charred and warm (but not sti as you want to roll them up with the filling when it comes time to eat!). Set aside on a plate and cover with foil to keep warm. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi for 3-4 minutes, turning halfway, or until golden and heated through.
Divide the mini flour tortillas between plates. Top with the tomato salsa, grilled haloumi, gremolata and remaining lemon wedges.
