Halloumi Fajitas Recipes
HALLOUMI FAJITAS
Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
- Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn't break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.
- Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
- Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.
Nutrition Facts : Calories 692 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 4.1 milligram of sodium
BBQ HALLOUMI FAJITA SKEWERS
Love fajitas? These grilled halloumi versions will be a winner. Cooking the cheese, peppers and onions on the barbecue imparts a smoky flavour
Provided by Cassie Best
Categories Dinner
Time 45m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Combine all the ingredients for the spice mix. Light the barbecue and wait until the coals are ashen.
- Put the peppers, onions and halloumi in a bowl, drizzle with the oil, sprinkle over the spice mix and season with salt and pepper. Gently toss together to coat the veg and cheese, being careful not to break up the halloumi. Thread the peppers, onions and cheese alternately onto the skewers.
- Scoop the avocado flesh into a bowl along with the lime juice and a pinch of salt. Mash everything together with a fork and set aside until you're ready to eat.
- Cook the skewers on the barbecue for 5-8 mins on each side (this will depend on the heat of the barbecue). The peppers, onions and halloumi should be soft and charred in places. Meanwhile, warm the tortilla wraps on the barbecue, then wrap in a clean tea towel to keep warm.
- Serve the skewers alongside the tortillas, smashed avocado, coriander and soured cream, and some chipotle chilli sauce, if you like, then let everyone dig in to assemble their own fajitas.
Nutrition Facts : Calories 654 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 28 grams protein, Sodium 3.4 milligram of sodium
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- Add a tablespoon of milk to a plate, coat the halloumi strips in the milk. Add 1/2 a tablespoon of the fajita mixture to the halloumi and coat the halloumi in the mix. Set aside until you are ready to add to the peppers.
- Heat the oil in a large skillet. Add the onion and cook for a few minutes until translucent. Add the garlic and the peppers and cook for about two minutes. Next, add the remaining fajita mix and the courgette along with two tablespoons of water. Mix well to ensure everything is covered in the spice mix.
- While the peppers and courgette are cooking, heat a tablespoon of oil in a separate frying pan. The pan should be hot, so if you drop a little flour in the oil it sizzles immediately.Add the halloumi and cook for about 3 minutes each side, until the halloumi is crispy.
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- Add the peppers and HALF of the spice mix and cook until just starting to blacken at the edges. Remove from the pan and set to one side.
- Lay the halloumi into the empty, hot pan, sprinkle over the remaining spice mix and cook on both sides for a couple of minutes until browned.
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