mexican Halloumi taco bowls

Ingredients

• Mexican Style Rice

  Ben's

  1 cup or 180g

• Chickpeas

  Canned - Tesco

  ½ can, drained or 153g

• Cherry tomatoes

  Red, ripe, raw, year round average

  125g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Halloumi Semi-Soft Cheese

  Kynthos

  200g

• Red Onion

  Freshdirect

  1 ⅓ small raw or 93g

• Guacamole

  Tesco

  1 pot or 100g

• Spices Cajun Seasoning

  Compliments

  1 tsp or 4g

• Greek yogurt

  Plain, whole fat

  4 tbsp or 60g

• Smoked Paprika

  Spice Islands

  3 tsp or 10g

Directions

1. To make tortilla bowl: Rub oil over bottom of small bowl. It needs to be super greasy, especially on the bottom edges so that the tortilla slides off. Put the whole tortilla over it tightly, wrap in tin foil and air fry 200 degrees for 5 mins (or oven for 10 mins) Put sliced peppers, red onion and half tin chickpeas on a baking tray. Coat everything with smoked paprika and Cajun seasoning, salt and pepper. Drizzle with oil and bake at 200 degrees for 20 minutes. (Don’t mix together). Cook Mexican rice. Slice the halloumi and fry in a little oil with some paprika until golden on both sides. Remove tortilla from the bowl. Add all the ingredients to different quarters of the bowl Top with large spoonful of guacamole and layer halloumi on top. In a separate bowl, add the yogurt, teaspoon of paprika and Cajun seasoning to make a dressing. Finish with chopped coriander. Serve with hot sauce and lime juice if there’s any around.

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