How perfect is this for a vegetarian summer meal al fresco!
1 pack organic halloumi, cut into slices
1 red onion, chopped in small pieces
Juice of half a lemon
Extra virgin olive oil
Baby gem lettuce
Tin of sweetcorn
Tin of organic black beans
Half tsp cumin
Half tsp paprika
Enough taco shells for however many people you are feeding
200g drained weight jar roasted red peppers
100g baby plum tomatoes
1 Red onion finely diced
1 green chilli deseeded and diced
Handful fresh coriander
First make the guacamole by mashing the avocado in a bowl then adding half the red onion, the lemon juice, a drizzle of olive oil and salt and pepper. Set the bowl aside.
Cut up the tomato and lettuce and put on a plate, set aside.
Put the sweetcorn in a bowl and set aside.
Make the black beans by adding some olive oil to a saucepan, then heat the remainder of the red onion. Once it’s sizzling, add the black beans, followed by the cumin and paprika. Leave on a low heat and stir often while you prepare the halloumi.
Heat a griddle pan and once it’s very hot, add the halloumi slices for a maximum of 2 minutes on each side.
Heat the tacos in the oven for 2-3 minutes then put all the dishes on the table so people can help themselves.