Cajun Spiced Halloumi Tortillas with Falafel
with roast baby potatoes and sweet chilli sauce
Fried to perfection and coated in a smoky cajun spice mix, golden halloumi is the star of this recipe. These tortillas are also topped with a tart salad and tender slightly sweet pepper. All accompanied by the perenially popular potato.
The quantities provided above are averages only.
Ingredients
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)
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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.
- 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.
- Place a large pan (preferably non-stick) over high heat with a drizzle of oil.
- Once hot, add the bell pepper 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.
- 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.
- 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.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
- Once golden, remove the halloumi from the pan and cut each slice in half.
- Divide the potatoes between plates.
- Pop the warmed tortillas, salad, cooked bell pepper and golden halloumi and sweet chilli sauce into separate serving bowls.
- Assemble yourself at the table.
