Harissa-Glazed Halloumi & Peach Tacos
Experience a vibrant explosion of flavors with our Week 30 special, featuring salty halloumi balanced by the sweetness of charred peaches and a spicy harissa kick. These tacos offer a unique fusion twist that makes for an exciting and refreshing mid-summer dinner perfect for sharing.
Ingredients
- Halloumi cheese500 g
- Fresh peaches, sliced3 pcs
- Harissa paste2 tbsp
- Honey1 tbsp
- Small corn or flour tortillas12 pcs
- Red cabbage, finely shredded200 g
- Lime, juice and wedges2 pcs
- Greek yogurt150 ml
- Fresh cilantro, chopped1 handful
- Olive oil1 tbsp
Instructions
In a small bowl, whisk together the harissa paste, honey, and olive oil until smooth.
Slice the halloumi into 1cm thick strips and the peaches into wedges. Brush both sides with the harissa glaze. Heat a grill pan or BBQ over medium-high heat and cook for 2-3 minutes per side until charred and softened.
In a medium bowl, mix the shredded red cabbage with the juice of one lime and a pinch of salt. Massage slightly to soften the cabbage.
Briefly toast the tortillas in a dry pan or over an open flame for 30 seconds per side until warm and pliable.
Layer each tortilla with the lime cabbage, followed by the grilled halloumi and peaches. Top with a dollop of Greek yogurt, fresh cilantro, and an extra squeeze of lime.
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