EASY (20 - 30 minutes)
BYO Ingredients & Utensils
3 tsp red wine vinegar
1 tsp sugar
1 tbs olive oil
2 tbs tomato sauce
2 tbs mayonnaise
medium frypan
microwave (optional)
Instructions
1. Prep ingredients
Thinly slice the cucumber and onion. Finely chop the tomato. Pick the coriander leaves and finely chop the stems. Slice the haloumi. Put 3 tsp red wine vinegar and 1 tsp sugar in a large bowl, season with salt and stir to combine. Add the cucumber and half the onion and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Cook haloumi
Put the haloumi and 1 tsp Mexican seasoning (see Make it milder) in a bowl and turn to coat. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 1-2 mins each side until golden. Remove from the pan.
3. Make sauce
Heat 2 tsp olive oil in the same pan over medium heat. Cook the remaining onion, stirring, for 2-3 mins until softened. Add the tomato, coriander stems, 1½ tsp Mexican seasoning* and 2 tbs tomato sauce and cook, stirring, for 30 secs or until fragrant.
4. Add haloumi
Add 60ml (¼ cup) water to the tomato mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 4 mins or until thickened. Stir in the haloumi and cook for a further 2 mins to warm through. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Serve up
Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Cooking tip). Spread the tortillas with the mayonnaise and top with the haloumi mixture, drained pickled veggies and coriander leaves. Enjoy!
6. Make it milder
Our Mexican seasoning contains chilli. We've suggested this amount for flavour, but if you prefer less heat, reduce the amount to taste.