GRILLED HALOUMI AND PUMP­KIN TEX-MEX TACOS

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins Cook­ing time 15 mins Serves 4

1/4 butternut pump­kin, peeled

and sliced

1/4 cup ex­tra vir­gin olive oil 2 tsp peri-peri sea­son­ing 2 toma­toes, seeded and diced 1 Le­banese cu­cum­ber, seeded

and diced

1 red onion, finely diced 4 cloves gar­lic, minced

1/2 bunch pars­ley, very finely chopped, plus ex­tra leaves to serve 1/4 bunch oregano, finely chopped Sea-salt flakes and freshly

ground black pep­per

400g haloumi, sliced

4 small tor­tillas, toasted Shred­ded let­tuce, aioli, chopped hazel­nuts and lemon wedges, to serve STEP 1 Toss pump­kin in half the olive oil and peri-peri sea­son­ing. Cook over a hot bar­be­cue grill for 15 min­utes, turn­ing sev­eral times, un­til pump­kin is just soft­ened. Mean­while, com­bine toma­toes, cu­cum­ber, onion, gar­lic and herbs in a bowl with 1 Tbsp of the olive oil, then sea­son with salt and pep­per. STEP 2 Sprin­kle haloumi with the re­main­ing olive oil and cook on the grill un­til golden. Top tor­tillas with let­tuce, pump­kin, haloumi, salsa and aioli, then scat­ter with hazel­nuts. Serve tacos with lemon wedges and ex­tra pars­ley.

GRILLED HALOUMI AND PUMP­KIN TEX-MEX TACOS Tacos on your bar­bie – who would have thought it? Get ready for se­ri­ous flavour!

EASY MOCHA SLICE This is one of the first recipes I ever learnt as a kid, and I still love it today. Recipe on page 93

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