Marinated Vegetables & Halloumi Tacos

Ingredients (Serves 4)

◆ 1 small yellow pepper, deseeded and sliced

◆ 1 small red pepper, deseeded and sliced

◆ 2 onions, cut into wedges

◆ 150g button mushrooms

◆ 100g asparagus, cut into 2.5cm lengths

◆ 225g halloumi

◆ 8 soft tacos

◆ 1tbsp sunflower oil

For the marinade:

◆ 1 chilli, deseeded and chopped

◆ 1tbsp chopped coriander

◆ 2 btsp sunflower oil

◆ 2 garlic cloves, chopped

◆ 1tsp ground cumin

◆ 1tsp oregano

For the guacamole:

◆ 2 avocados

◆ Juice of 1 lime

◆ 1 small red onion, finely chopped

◆ 1 chilli, deseeded and finely chopped

◆ Soured cream or plain yogurt, to serve

1

Mix the ingredients for the marinade in a shallow dish. Add the peppers, onions, mushrooms and asparagus and toss together to coat. Set aside for 15min.

2

Cut the halloumi in half lengthways, then in slces. For the guacamole, halve and stone the avocados, scoop the flesh into a bowl and mash with the lime juice. Add the chopped onion and chilli.

3

Preheat the oven to 150°C, Fan 140°C, Gas 2. Wrap the tacos in foil and warm in the oven for 10min. Meanwhile heat a large frying pan until hot, add the vegetables and marinade and stir-fry for 8-10min until softened and starting to brown.

4

Transfer the vegetables to a heatproof dish and keep warm. Heat a griddle pan or use the frying pan, to cook the halloumi. Add the remaining oil and then the halloumi to the pan and cook for 2min per side.

5

To assemble, divide the vegetables between the tacos, placing them on one half, and top with halloumi. Fold over and serve with the guacamole and soured cream or yogurt, if wished.