Crispy halloumi served taco style, with a speedy kimchi salsa, creamy cucumber yoghurt and pickled red onions. The salsa is a perfect garnish to jazz up your meals, make a double batch and use it up during the week. Part of our recipe series, Dinner in 30. Delicious hassle-free dinners from table to plate in 30 minutes.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
kimchi 100 g (chopped)
cherry tomatoes 200 g (chopped)
fresh coriander 1 handful (chopped)
cucumber ½ (sliced)
red onion 1 (sliced)
natural yoghurt 100 g
white wine vinegar 2 tbsp
halloumi 400 g (sliced)
plain tortilla wraps 4
Method
Prep the kimchi salsa
Drain and chop the kimchi. Chop the tomatoes and coriander leaves. In a bowl mix together the kimchi, tomatoes and coriander. Check the seasoning and adjust to taste.
Make the cucumber yoghurt + pickled red onions
Deseed and thinly slice the cucumber. Peel and thinly slice the red onion.
In a bowl mix together the cucumberand yoghurt. Adjust the seasoning to taste. If you like you can add a dash of vinegar to make it tangy.
For the pickled red onions - add the onions to another bowl. Pour over the vinegar along with a pinch of salt then scrunch up the onion with your hands and set aside to pickle.
Cook the halloumi
Slice the halloumi. Heat a dash of oil in a frying pan over a medium heat. Add the halloumi slices and cook for 2-3 minutes on each side until golden and crispy.
Assemble the tacos
Heat the tortillas in a dry pan or microwave for about 20 seconds until soft and pliable.
Lay a tortilla flat, top with the halloumi, kimchi salsa, cucumber yoghurt and pickled red onion. Tuck in and enjoy.
