MEXICAN HALLOUMI TACO BOWLS
INGREDIENTS
SERVES 4
Olive oil
4 large flour tortilla wraps
2 peppers
1 red onion
½ x 400g tin of chickpeas
1 tbsp smoked paprika
1 tbsp Cajun seasoning
Salt and pepper
225g halloumi
1 pack of pre-cooked Mexican rice
100g cherry tomatoes
1 x 150g tub of guacamole or 1 avocado
TO SERVE
4 tbsp natural yoghurt
1 tsp smoked paprika
1 tsp Cajun seasoning.
Fresh coriander, chopped
Hot sauce, optional
METHOD
Rub oil over the outside of a small oven-safe bowl. Make sure it's really oily all over.
Turn it upside down and place a tortilla wrap over it. Press tightly around the bowl, and wrap the whole thing in foil. Repeat with the remaining tortillas. Place in an air fryer on 200°C for 10 minutes, or in a preheated oven at 180°C fan for 10 minutes, or until golden.
Remove the foil and bowls and place the tortilla bowls on a rack to cool.
Meanwhile, slice the peppers and red onion and drain the chickpeas. Put them on a baking tray and coat with half the paprika and the Cajun seasoning, season with salt and pepper and drizzle with oil. Bake at 200°C for 20 minutes.
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