Seared Asian-Style Haloumi & Cucumber Tacos
with Cherry Tomato Salad & Garlic-Mint Yoghurt
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 packet
Haloumi
(Contains: Milk;)
1 packet
Deluxe Salad Mix
1 packet
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs;)
1 sachet
Mumbai Spice Blend
1 packet
Mint
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Long Chilli
1
Cucumber
1 packet
Tamarind Chutney
(Contains: Soy;)
Cooking Steps
• In a medium bowl, place haloumi and cover with water to soak. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi and Mumbai spice blend, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add brown mustard seeds and cook, until fragrant. • Remove from heat, and stir in tamarind chutney, until coated.
• Meanwhile, slice cucumber into thin sticks. Halve snacking tomatoes. Finely chop mint. Thinly slice long chilli (optional). • In a medium bowl, combine garlic sauce, Greek-style yoghurt and mint. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through. • In a medium bowl, combine snacking tomatoes, deluxe salad mix, a drizzle of white wine vinegar and olive oil. Season to taste.
• Spread each tortilla with garlic-mint yoghurt. • Fill with cherry tomato salad, cucumber and Asian-style haloumi. • Sprinkle with chilli to garnish. Enjoy!
