RECIPE: Middle Eastern Halloumi Tacos with Rainbow Veggies

Get ready to spice up your taco game with this recipe for Middle Eastern Halloumi Tacos. Compete with a selection of colourful veggies, this mouthwatering dish is one of our top 3 from our EveryPlate box and brings together the irresistible combination of grilled halloumi, fragrant Persian spices, and a colourful medley of fresh veggies.

Sautéed brown onions and garlic add depth of flavour, while crunchy cucumber and carrot add a refreshing twist. Topped off with a generous handful of mixed salad leaves and served in soft mini-flour tortillas, these tacos are a feast for both the eyes and the taste buds.

Whether you’re hosting a dinner party or simply looking to elevate your weeknight dinner, these Middle Eastern-inspired tacos are sure to impress. So, grab your apron and get ready to embark on a flavour-packed culinary adventure!

Ingredients – What’s in your EveryPlate Box

Feeds: 4
Cooking time: 20 minutes

• 360g Halloumi
• 2 brown onions
• 4 cloves garlic
• 2 Lebanese cucumbers
• 2 carrots
• 60g mixed salad leaves
• drizzle white wine vinegar
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• 2 tablespoons Persian spice blend
• 1 tablespoon honey
• 12 mini flour tortillas
• 1/4 cup mayonnaise

Allergens: Milk, Gluten, Soy, Egg, Traces of Gluten, Traces of Milk, Traces of Tree Nuts, Traces of Peanuts, Traces of Sesame, Traces of Soy. May contain traces of allergens

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LET’S COOK: Middle Eastern Halloumi Tacos with Rainbow Veggies

STEP 1

• Plate halloumi into a medium bowl and cover with water.
• Thinly slice onion. Finely chop or crush the garlic.
• Slice cucumber into thin sticks. Grate carrot.
• In a large bowl, combine carrot and salad leaves. Drizzle with white wine vinegar and olive oil. Season and toss to coat.

STEP 2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion, stirring regularly until softened, 5-6 mins. Add garlic and cook until fragrant, 1 min.
• Reduce heat to medium. Stir in the balsamic vinegar, the brown sugar and a splash of water. Cook until dark and sticky, 3-5 mins. Transfer to a small bowl.

STEP 3

• Drain halloumi and pat dry with a paper towel.
• Cut the halloumi into 1cm-thick slices. In a medium bowl, combine halloumi, Persian spice blend and a drizzle of olive oil. Toss to coat.

• Wipe out the frying pan and heat over medium-high heat with a drizzle of olive oil.
• Cook halloumi until golden brown, 1-2 mins on each side. Drizzle with the honey and toss to coat.

STEP 4

• Meanwhile, microwave flour tortillas on a plate for 10-second bursts until warmed through.
• Build tacos by spreading a layer of mayonnaise on each tortilla.
• Top with salad, caramelised onion, cucumber and halloumi.

Find out what else we had in our EveryPlate box including Sticky Lemon Chicken with Bacon Fried Rice and American Cheeseburger with Loaded Fries. See the full box here.