Aubergine and Double Halloumi Tacos
with hot honey glazeCalories
:
1207 kcalProtein
:
55g proteinTotal
:
20 minutesDifficulty
:
EasyVeggie
Quick
Allergens:
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Mustard
- May contain traces of allergens
Golden fried cheese and tender roast aubergine are the filling for this fusion taco dish. Salad and veg add a touch of green to a delicious veggie meal.
Ingredients
Serving amount
400 grams
Halloumi
(Contains: Milk)
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 sachet(s)
Harissa Paste
2 sachet(s)
Honey
110 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Aubergine
120 grams
Salad Leaves
2 unit(s)
Tomato
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)5049 kJ
Energy (kcal)1207 kcal
Fat72.3 g
of which saturates43.6 g
Carbohydrate87.1 g
of which sugars26.1 g
Dietary Fiber8 g
Protein55 g
Salt12.9 g
Potassium637.1 mg
Calcium143.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Trim the aubergine and halve lengthways. Slice widthways into small pieces.
- Pop the aubergine onto a lined baking tray.
- Toss with harissa spice mix, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn the tray halfway through.
2
- Drain the halloumi then cut into slices (3-4 per person). Add to a bowl of cold water.
- Halve and thinly slice the tomato.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Just before serving toss the salad and tomato with a drizzle of oil. Season to taste with salt and pepper.
3
- Remove the halloumi slices from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry until golden, 2-3 mins each side.
- Once cooked, remove the pan from the heat.
- Meanwhile, pop tortillas into the oven to warm through for 2-3 mins.
4
- Toss the cooked aubergine with harissa paste and honey.
- Divide the tossed salad leaves, tomato, halloumi and roasted aubergine between the tortillas.
- Top with a generous helping of yoghurt.
- Finish with a scattering of crispy onions.
