Hot Honey Mango Halloumi Tacos

Ingredients: The ingredient amounts are for two servings.

• Halloumi 225g or 8oz
• Honey 1 tbsp
• Olive Oil 1 tsp
• Chilli Flakes 1 tsp
• Soft Tacos 4
• Microgreens handful
• Lime Wedges to serve
• Mango Salsa :1 ripe mango, 1 small red onion sliced, 4 tbsp chopped coriander, 1 red chilli, juice of ½ lime, ¼ tsp salt, ¼ tsp black pepper, 1 tsp olive oil.
• Avocado Crema: 1 ripe avocado, 1 garlic clove, 2 tbsp greek yoghurt (0% fat), juice of ½ lime, 1 jalapeno, 2 tbsp coriander, pinch of salt, twist of black pepper.

Instructions:

In a medium bowl, combine the diced mango, finely chopped red onion, cilantro,
sliced chilli pepper, lime juice, salt, pepper, and olive oil. Toss gently to combine
and set aside to let the flavours meld.

Add the avocado, garlic clove, plain yogurt, lime juice, jalapeño, coriander leaves,
and a pinch of salt and pepper to a blender or small food processor. Blend until
smooth, adding 1 to 2 tablespoons of water as needed to reach a silky, pourable
consistency. Transfer to a small bowl and set aside.

Slice the block of halloumi into 12 even slices. In a shallow dish, whisk together the
honey, chilli flakes and olive oil. Add the halloumi slices and turn gently to coat
both sides. Heat a non-stick skillet or grill pan over medium heat. Place the coated
halloumi slices in the pan in a single layer. Cook for 2 to 3 minutes per side until
golden brown and caramelised, lowering the heat slightly if it browns too quickly.

While the halloumi cooks, warm the tortillas directly over a gas flame for a few
seconds per side, or in a dry hot pan, until lightly charred and pliable.

Spread a generous spoonful of avocado crema down the centre of each warm
tortilla. Top with 3 slices of hot honey halloumi, a generous spoonful of mango
salsa, and a scatter of microgreens. Finish with an extra drizzle of avocado crema
on top if desired. Serve immediately with lime wedges on the side for squeezing
over.