Premier Asian-Style Haloumi & Cucumber Tacos
with Cherry Tomato Salad & Garlic-Mint Yoghurt- Milk
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Milk
- Soy
With mustard seed and sweet-soy spiced haloumi, your average taco experience will now taste deliciously gourmet. With some superstar ingredients like slaw mix, tamarind chutney and chilli, somebody will have to call the flavour department, because things are leveling up!
Ingredients
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
Haloumi
(Contains: Milk;)
1 packet
Mint
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1
Long Chilli
1
Cucumber
1 packet
Tamarind Chutney
(Contains: Soy;)
1 packet
Slaw Mix
Utensils
Cooking Steps
• 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 a pinch of 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 (see ingredients).
• Thinly slice long chilli (if using).
• In a medium bowl, combine garlic sauce, Greek-style yoghurt and mint. Season to taste with salt and pepper.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts
until warmed through.
• In a second medium bowl, combine snacking tomatoes, slaw mix and a drizzle
of white wine vinegar and olive oil. Season to taste.
• Spread each tortilla with garlic-mint yoghurt.
• Fill with cherry tomato slaw, cucumber and Asian-style haloumi.
• Sprinkle with chilli to garnish. Enjoy!
