Like a number of my recipes, this came about because the ingredients were all I had left in the fridge! Thankfully, it worked so well, that it's now become a regular meal at home.
Instead of a salsa, the roasted cherry tomatoes provide the soft, tomato element. However, do swap out for shop bought or homemade salsa if you prefer.
Springy, salty, pan fried haloumi goes really well with the spiced roasted vegetables - whilst the avocado and lime provides a nice fresh element to the dish.
We prefer to use the small soft flour tortillas, but this would also work really well with larger tortillas, as a take on fajitas.
Serves 4
For the roasted vegetables
2 red onions
3-4 large peppers (preferably a mix of red and yellow)
200g cherry tomatoes
2 teaspoons of ground cumin
2 teaspoons of paprika
1 teaspoon of oregano
¼ teaspoon of garlic granules
¼ teaspoon of salt
2 tablespoon of olive oil
For the tacos
1-2 packs of small soft flour tacos (allow 3-4 tacos per person)
1 large or 2 small avocado
1 lime
2 packs of haloumi
Drizzle of olive oil
Fresh coriander
To make the roasted vegetables
- Pre-heat the oven to 200°C
- Cut the peppers and onion into 1 cm slices and throw into a baking tray.
- Scatter over the spices and salt.
- Drizzle over the olive oil and then mix well.
- Roast the peppers and onion for 20 minutes in the hot oven.
- After 20 minutes, take the tray out of the oven and throw in the cherry tomatoes. Stir well to combine.
- Return to the oven for 10-20 minutes until the vegetables are nicely charred.
To prepare the avocado
- Cut the avocado in half and remove the stone.
- Peel the avocado carefully or use a spoon to scoop out the avocado flesh.
- Cut it into slices (see main image).
- Roll the lime on a hard surface (helps to release the juices) and then juice ½ the lime and pour over the avocado (this will prevent it from browning).
To prepare the haloumi
- Remove the haloumi from the pack(s) and drain.
- Cut into 1 cm slices.
- Drizzle some olive oil in the bottom of a frying pan, and bring up to temperature over a medium heat.
- Once the oil is hot, add the haloumi slices and fry on each side for 1-2 minutes, until golden and brown.
- Remove from the pan and set aside.
To assemble the tacos
- Heat the tacos according to the packet instructions.
- Top each taco with the roasted vegetables, haloumi and avocado.
- Top with fresh coriander and serve.
