with Avocado Salad & Garlic Aioli
We’re all jumping on the hot honey trend - it’s the perfect combination of sweet and spice that gets our mouths watering. Why not drizzle it on salty halloumi, for an extra dimension of flavour? Pack all of that goodness into warm tacos with a simple avocado salad for a whole new twist on tacos.
Allergens
Utensils
Tags
Olive oil
Avocado
1
Tomato
1
Halloumi
2 packet
Honey
1 tbs
White wine vinegar
1 tsp
Chilli flakes
pinch
Mini Flour Tortillas
6
Mixed Salad Leaves
1 packet
Balsamic glaze
1 packet
Garlic aioli
1 packet
• Slice avocado in half, scoop out flesh and roughly chop. Roughly chop tomato. • Cut halloumi into 1cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, tossing, until golden brown, 4-5 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat then add the honey, white wine vinegar and a pinch of chilli flakes (if using), turning halloumi to coat.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine mixed salad leaves, tomato, avocado and balsamic & olive oil dressing.
• Build tacos by spreading with garlic aioli. Fill with avocado salad and hot honey halloumi.
5282
kJ
Energy (kJ)
1261
kcal
Calories
94.9
g
Fat
47.3
g
of which saturates
51.1
g
Carbohydrate
15.7
g
of which sugars
12
g
Dietary Fibre
55.8
g
Protein
3110
mg
Sodium
with Garden Salad & Herby Mayo
with Garden Salad & Herby Mayo