Crispy & Creamy Halloumi Tacos

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Allergens

Raw ingredient energy · 1 serving

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

As printed on the card — cooked dish, per 100g

Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.

Method

1. Char Dat Corn

   Place a pan over a high heat with a drizzle of oil. When hot, fry the drained corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan on completion and set aside in a bowl.

2. Crunchy Chickpeas

   Return the pan to a medium-high heat with another drizzle of oil. When hot, toast the drained chickpeas for 10-12 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan. Cover to keep warm until serving.

3. Meanwhile, Fix Up Your Delish Fillings

   Place the diced onion and cucumber in the bowl of charred corn. Add in half of the chopped parsley, three-quarters of the pickling liquid, a drizzle of oil, and some sliced chilli to taste. Toss together and season. Loosen the cottage cheese with the remaining pickling liquid (to taste), stir in the remaining chopped parsley, and season. If it's too thick, loosen further with milk or water in 5ml increments. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set all three fillings aside for serving.

4. Heat Things Up

   When the chickpeas are nearing completion, place a second pan over a medium-high heat. When hot, dry toast the wraps one at a time for about 30-60 seconds per side until warmed through. Remove from the pan on completion. To keep warm, stack on a plate under a dry dishcloth as you go.

5. Fry the Halloumi

   Return the pan to a medium heat with a drizzle of oil. When hot, fry the halloumi slabs for 1-2 minutes per side until crispy and golden. Remove on completion and allow to drain on some paper towel. Try not to eat it all before serving!

6. And That's a Wrap!

   Lay out the wraps and smear generously with the herbed cottage cheese. Pile the leaves, toasted chickpeas, and halloumi in the centre and top with the tangy salsa. Garnish with any remaining fresh chilli if you're feeling spicy! Fold 'em up and dig in.

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