Tamarind Glazed Halloumi Tacos and Wedges
with Crispy Onions, Baby Gem and Tomato Salad
The fruit of tamarind trees is used in cuisines around the world, mostly for the sweet and tangy flavour of the pulp. We love it in the form of chutney, where it's blended with vinegar, sugar and ground spices to create a sweet and sour condiment that's perfect for glazing with. Deliciously salty halloumi therefore makes the perfect contrast for it in this fusion dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
40 grams
Tamarind Chutney
(Contains: Cereals containing gluten, Barley)
1 sachet(s)
Crispy Onions
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Drain the halloumi, then cut it into 2cm chunks.
Place them into a small bowl of cold water and leave to soak.
Meanwhile, cut the tomato into 1cm chunks.
In a medium bowl, mix together the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper, then stir in the chopped tomato. Set aside for now.
Trim the baby gem, halve lengthways, then thinly slice.
When the wedges have 10 mins remaining, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.
Stir in the tamarind chutney to glaze the halloumi.
Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Add the sliced baby gem to the tomato and toss together through the dressing.
When everything's ready, lay the tortillas onto your serving plates (2 per person).
To make your tacos, spread on the mayo (see pantry for amount), top with the baby gem and tomato salad and scatter over the tamarind glazed halloumi pieces.
Finish by sprinkling over the crispy onions.
Serve the wedges alongside.
Enjoy!
