Halloumi Tacos with Slaw

• 250 ghalloumi, cut into thick strips
• 1 tbspolive oil
• 8small flour tortillas, about 30g each
• 200 gwhite cabbage, finely shredded
• 2carrots, coarsely grated
• 2 tbspmayonnaise
• 2limes, 1 juiced, 1 cut into wedges
• 1 tspchilli flakes
• 1avocado, sliced
• 20 gfresh coriander, roughly chopped
• 150 gsoured cream
• 1 tbsppickled jalapeños, optional (optional)
• Fine salt and black pepper
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds (optional)

Method

1. 1Make the slaw first so it has time to soften and mellow: toss the shredded cabbage and grated carrot with the mayonnaise, the lime juice, chilli flakes and a generous pinch of salt. Taste; it should be sharp, creamy and punchy. If it's flat, more salt; if it's tight, another squeeze of lime. Set aside while you cook.
2. 2Pat the halloumi strips dry with kitchen paper. Season lightly with black pepper (the cheese carries plenty of salt already).
3. 3Heat the olive oil in a heavy stainless or cast-iron frying pan over a high heat until it shimmers and just begins to smoke. Lay the halloumi down in a single layer with finger-width gaps between each strip; don't crowd the pan, or the cheese sweats instead of browning. Work in two batches if you need to.
4. 4Now leave them alone for 1–2 minutes. Don't poke, don't shuffle. You're waiting for a deep golden crust; when the underside lifts cleanly from the pan, it's ready to flip. Colour the second side for another 1–2 minutes until it's the colour of toasted hazelnuts.
5. 5While the halloumi sizzles, warm the tortillas in a dry pan for 30 seconds a side, or straight over a gas flame until lightly charred at the edges and pliable. Stack under a clean tea towel to keep them soft and steam-warm.
6. 6Slice the avocado, season with a small pinch of salt and a squeeze from one of the reserved lime wedges to stop it browning and to wake the flesh up.
7. 7Taste the slaw again before building the tacos; it should be bright enough to cut through the fried cheese.
8. 8Build straight away while everything is hot: a generous smear of soured cream on each warm tortilla, a heaped tangle of slaw, a few slices of avocado, then the hot halloumi laid on top so the crust stays crisp against the cool layers below.
9. 9To serve: scatter the coriander leaves over the tacos, add the optional pickled jalapeños if using, and bring the lime wedges to the table for a hard squeeze over the top just before eating. The dressed rocket is an optional side. Eat immediately, while the halloumi is still squeaky-hot.

Per serving

kcal

636

protein

21g

fibre

7.8g

carbs

48.1g

fat

41.3g