Sweet chilli & halloumi tacos

sweet chilli halloumi tacos

ingredients (serves 2)

For soft tacos shell:

100g plain flower

1tbls veg oil

water

For taco filling:

200g halloumi

1tbls veg oil

4tbls sweet chilly sauce

1/2 a lime juiced

1/4 iceberg lettuce

1 tomato

curly parsley

1tsp olive oil

coriander to garnish

recipe

1.Start by forming the doe for your tacos mix your flower and oil together and slowly add water until you get a doe consistency once formed flowery your table and need your doe tho stretch out the gluten form a ball and leave doe to rest on the side

2.leave doe to rest for a minimum of 10 minute then form little balls of doe and roll out into thin circles between 8-12cm no thicker than a £1 coin then fry off in a dry pan for 2 minutes each side (or place in tortilla press)

3.To preppier the halloumi slice into 1/2 centimetre thick squares and fry in a pan on high heat with a touch of oil for 3-4 minutes each side until golden then turn off gas and add in your sweet chilli sauce and lime juice

4.to assemble the tacos prepare your tomato concasse by chopping tomatoes into quarters removing the middle and the skins then dicing the flesh, once all flesh is diced mix with chopped parsley and olive oil, chiffonade(long thin cuts) you iceberg lettuce then

5. Start assembling your tacos by placing your lettuce on the base of your taco shell then your halloumi with your sweet chilly sauce and top of with your tomato concise garnish with coriander