Moroccan Halloumi Tacos with Pomegranate Salsa
This week’s highlight brings a vibrant fusion of Middle Eastern spices and Mexican street food style to your table. The salty, grilled halloumi pairs perfectly with a refreshing pomegranate salsa, making it an exciting and sophisticated dinner choice for warm July evenings.
Ingredients
- Halloumi cheese500 g
- Ras el Hanout spice mix2 tbsp
- Olive oil2 tbsp
- Small flour tortillas8 pcs
- Pomegranate seeds100 g
- Red onion, finely diced1 pcs
- Fresh mint, chopped1 bunch
- Lime juice2 tbsp
- Greek yogurt200 ml
- Harissa paste1 tsp
- Cucumber, finely diced0.5 pcs
Instructions
In a medium bowl, combine the pomegranate seeds, diced cucumber, red onion, chopped mint, and lime juice. Stir well and let the flavors meld while you prepare the rest of the ingredients.
Stir the harissa paste into the Greek yogurt until smooth and well combined. This provides a cooling yet spicy base for the tacos.
Slice the halloumi into 1cm thick strips. In a bowl, toss the strips gently with olive oil and the Ras el Hanout spice mix until they are evenly coated.
Heat a grill pan or a non-stick skillet over medium-high heat. Fry the halloumi strips for 2-3 minutes on each side until they are golden-brown and crispy on the outside.
Briefly warm the tortillas in a dry pan. Spread a spoonful of harissa yogurt on each tortilla, add the grilled halloumi, and top with a generous portion of the fresh pomegranate salsa.
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