Ingredients :
• 1 tin of corn , drained
• 1 tin of chickpeas , drained and rinsed
• 2 red onions , peeled and finely diced
• 200 g cucumber , diced
• 15 g fresh parsley , rinsed , picked and finely chopped
• 50 ml pickling liquid ( 40 ml red wine vinegar and 10 ml honey )
• 2 fresh chilies , deseeded and finely sliced
• 170 ml smooth low fat cottage cheese
• 80 g rocket , rinsed
• 12 mini whole wheat wraps
• 320 g halloumi , sliced into 1 cm-thick slabs
Crispy and creamy halloumi tacos
( serves 4 )
We love crispy , and we love creamy , so why not bring them together ? These mini wraps conceal crunchy golden halloumi , smears of cottage cheese with fresh parsley , the pop of toasted chickpeas , and the bite of a cucumber , fresh chili , and charred corn salsa . The perfect lunch for a hot summers ’ day around the pool or in the garden while picnicking – with family and friends .
Instructions
1 . Place a large pan over a high heat with a drizzle of oil . When hot , fry the drained corn for four to five minutes until charred , tossing occasionally . Remove and set aside in a salad bowl .
2 . Return the pan to a mediumhigh heat with another drizzle of oil . When hot , toast the drained chickpeas for 12 - 15 minutes until crispy and caramel in colour . For the best results , only toss occasionally . If they start to pop out , use a lid to reign them in . In order to fry them in a single layer , you may need to do this in batches or use two pans . When done remove from the pan and cover to keep warm until serving .
3 . Place the diced onion and cucumber in the bowl of charred corn . Add in half of the chopped parsley , three-quarters of the pickling liquid , a drizzle of oil , and some sliced chili to taste . Toss together and season . Loosen the cottage cheese with the remaining pickling liquid ( to taste ), stir in the remaining chopped parsley , and season . If it is too thick , loosen further with milk or water in 5 ml increments . Toss the rinsed green leaves with a drizzle of oil and some seasoning . Set all three fillings aside for serving .
4 . When the chickpeas are nearing completion , place a second pan over a mediumhigh heat . When hot , dry toast the wraps one at a time for about 30 - 60 seconds per side until warmed through . Remove from the pan on completion . To keep warm , stack on a plate under a dry dishcloth as you go .
5 . Return the pan to a medium heat with a drizzle of oil . When hot , fry the halloumi slabs for one to two minutes per side until crispy and golden . Remove and drain on some paper towel . Try not to eat it all before serving !
6 . Lay out the wraps and smear generously with the herbed cottage cheese . Pile the leaves , toasted chickpeas and halloumi in the centre and top with the tangy salsa . Garnish with any remaining fresh chili if you are feeling spicy ! Fold them up and dig in .
TIP : Draining and rinsing tinned beans , lentils and chickpeas before use drastically reduces the amount of sodium you are adding to your meal . It also reduces the complex sugar content ( which humans cannot digest ) and improves the flavour and texture of the food . If you would like to add some extra protein to this meal , add some sliced smoked chicken .
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