Halloumi & Almond Tacos

Enjoy a mix of almonds and halloumi with these exciting tacos. Almonds are a great source of vitamin E, important for a strong immune system and skin health.

Healthy Diet

By Healthy Diet

Halloumi & Almond Tacos

Ingredients

FOR THE ALMOND SAUCE

  • 100g blanched almonds, soaked for at least 4 hours, (or preferably overnight)
  • zest and juice of 1 lime
  • 1 tsp cumin
  • ½ tsp chilli powder
  • 2 garlic cloves
  • 1 large chilli, deseeded, plus extra, chopped, to serve
  • 200ml almond milk
  • salt and pepper

FOR THE TACOS

  • almond or rapeseed oil
  • 1 red pepper, sliced lengthways
  • 225g packet halloumi, cut into 5mm slices
  • 1 large avocado
  • 1 red chilli, finely chopped
  • squeeze of lime juice
  • 4 mini soft flour tortillas
  • handful of rocket leaves
  • salt and pepper
  • 1 tbsp flaked almonds, toasted, to serve

Method

  1. For the almond sauce, drain and rinse the almonds, then blend all the ingredients together until smooth. Season to taste, then set aside until needed. This makes more than you’ll need, but will keep in the fridge for a week and works with just about anything grilled or savoury.
  2. Heat a little oil in a pan, and briefly fry the pepper until it just begins to soften – it should still have some bite. Remove, then cook the halloumi on both sides until charred, adding more oil to the pan if needed.
  3. In a small bowl, mash up the avocado roughly with a fork, then season and mix in the chilli and lime juice and spread over the surface of the tortillas. Heat these in the microwave for 30 seconds first if you wish. Divide the rocket leaves, red pepper strips and halloumi between each one and season with salt and freshly ground black pepper.
  4. Serve garnished with almonds and some more chopped chilli. Drizzle with the almond sauce and serve with extra lime wedges. Alternatively, you can serve the tortillas with bowls of all the filling ingredients and sauce for everyone to make their own.

Find more fibre-rich recipes in The Goodness of Nuts and Seedsby Natalie Seldon (Kyle Books). Photography by Faith Mason.

Nutrition: per serving

csl

593

fat

44.1g

protein

24.1g

sat fat

13.6g

salt

2.38

carbs

23.4g

sugar

5.4g