Breaded Hot Honey Halloumi Tacos
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Breaded Hot Honey Halloumi Tacos

Breaded Hot Honey Halloumi Tacos

with Chips and Baby Gem Salad

Discover a new way to serve up halloumi by breading and baking it until crispy and golden. Glazed with honey and hot sauce, we're piling into tacos and serving with salad and chips.

Tags:
Veggie
•Spicy
•Egg(s) not included
•New
Allergens:
Milk
•Cereals containing gluten
•Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

Halloumi

(Contains Milk)

450 grams

Potatoes

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Baby Gem Lettuce

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

50 grams

Hot Sauce

15 grams

Honey

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1 unit(s)

Egg

1 tbsp

Oil for the Breadcrumbs

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Water for the Sauce

20 grams

Butter

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)4904 kJ
Energy (kcal)1172 kcal
Fat60.2 g
of which saturates25.9 g
Carbohydrate116.7 g
of which sugars18.3 g
Dietary Fiber9.4 g
Protein42.2 g
Salt5.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Small Bowl
•Bowl
•Small sauce pan
•Medium Bowl

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

Start Mixing
2

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another medium bowl. Mix with the Central American style spice mix and oil for the breadcrumbs (see pantry for amount), then season with salt and pepper. 

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Bread the Halloumi
3

Dip the halloumi into the egg, then the breadcrumbs, ensuring it's completely coated. Shake off the excess and transfer to a lined baking tray.

When the chips have 15 mins remaining, pop on the top shelf of your oven to cook until crisp and golden, 12-15 mins.

Finish the Prep
4

While everything's in the oven, trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Set aside for now.

When the halloumi has 5 mins remaining, pop a small saucepan on medium-high heat.

Add the hot sauce, honey, water for the sauce and butter (see pantry for both amounts) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Finishing Touches
5

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Toss the baby gem through the dressing.

Serve Up
6

Share the tortillas between your plates. Load on the baby gem salad and top with the breaded halloumi.

Finish by drizzling over the hot honey sauce and mayo (see pantry for amount).

Serve the chips alongside.

Enjoy!

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