Cajun Spiced Halloumi Tortillas with Beef Strips
with roast baby potatoes and sweet chilli sauce
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Milk
•Sulphites
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
500 grams
Baby Potatoes
200 grams
Halloumi
(Contains: Milk)
1 unit(s)
Bell Pepper
1 sachet(s)
Sweet Chilli Sauce
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Salad Leaves
8 unit(s)
Tortilla
(Contains: Wheat)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
250 grams
Irish Beef Strips
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4353 kJ
Energy (kcal)1040 kcal
Fat45.1 g
of which saturates25.7 g
Carbohydrate96.4 g
of which sugars28.9 g
Dietary Fiber9.8 g
Protein62.1 g
Salt6.6 g
Potassium1037.6 mg
Calcium51.2 mg
Iron0.4 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.
- Chop the potatoes into 2cm chunks.
- Pop the potatoes onto a large baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, drain the halloumi, then cut into slices (4 per person).
- Place the halloumi in a bowl of cold water and leave to soak.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- In a small bowl, combine the sweet chilli sauce and mayo. Set aside.
3
- Place a large pan (preferably non-stick) over high heat with a drizzle of oil.
- Once hot, fry the beef strips until browned, 2-3 mins. Remove once cooked.
- Add the bell pepper to the pan and fry, stirring, until softened, 3-4 mins.
- Remove from the pan and cover to keep warm.
- Wipe the pan and return to medium-high heat with a drizzle of oil.
4
- Remove the halloumi slices from the water and pat dry with kitchen paper.
- Rub each halloumi slice with Cajun spice mix, ensuring to coat both sides.
- Once the pan is hot, add the halloumi and fry until golden, 2-3 mins each side.
5
- Meanwhile, in a large bowl for the salad, mix the vinegar together with ½ tsp sugar (per 2P) and a drizzle of oil.
- Just before serving, add the salad leaves to the bowl and toss to coat in the dressing.
- Pop the tortillas into the oven to warm through, 1-2 mins.
6
- Once golden, remove the halloumi from the pan and cut each slice in half.
- Divide the potatoes between plates.
- Pop the warmed tortillas, salad, beef strips, cooked bell pepper and golden halloumi and sweet chilli sauce into separate serving bowls.
- Assemble yourself at the table.
