Crispy Haloumi Taquitos and Slaw

Nutrition per serve

Ingredients

• 200g cabbage
• 1pcs carrot
• 1pcs Lebanese cucumber
• 180g haloumi
• 10g Tex-Mex seasoning
• 90g mango chutney
• 6pcs flour tortillas
• 1bunch coriander
• 1pcs lemon
• 10ml white wine vinegar
• 5ml sugar
• 10ml olive oil
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Shred the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Halve the cucumber lengthwise, then thinly slice on an angle.
2. Step 2 — Dress slaw
   Combine 2 tsp white wine vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the cabbage, carrot and cucumber and toss to combine.
3. Step 3 — Cook haloumi
   Cut the haloumi into 6 slices. Scatter the Tex-Mex seasoning over the haloumi, turning to coat both sides. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 1-2 mins each side until golden.
4. Step 4 — Roll taquitos
   Spread half the mango chutney over the tortillas. Divide the haloumi among the tortillas, then tightly roll up the tortillas. Put the taquitos, seam-side down, on the lined tray.
5. Step 5 — Bake taquitos
   Spray or brush the taquitos with olive oil. Bake for 7-8 mins until golden.
6. Step 6 — Prep coriander and lemon
   Meanwhile, pick the coriander leaves, discarding the stems. Cut the lemon into wedges. Divide the slaw and taquitos among plates and scatter over the coriander. Serve with the lemon wedges and remaining mango chutney.

Allergens

Sulphites, Milk, Gluten, Wheat