Peri-Peri Haloumi Tacos

Ingredients

• 6 sprigs thyme, leaves picked.
• 2 cloves garlic, minced.
• 2 teaspoons smoked paprika.
• 30 ml extra virgin olive oil, plus extra for frying.
• 1/4 teaspoon sea salt.
• 400 g haloumi, sliced into triangles.

• 1 small red onion, finely diced.
• 1 cup flat-leaf parsley, finely chopped.
• 2 large tomatoes, finely diced.
• 15 ml apple cider vinegar.
• 8 small corn tortillas, heated.
• 100 g full-fat sour cream.
• 2 tablespoons white sesame seeds, toasted.
• 2 medium lemons, cut into wedges to serve.

Directions

1. Add thyme, garlic, paprika, olive oil and salt to a large bowl. Mix to combine. Add in the haloumi and toss until coated well.

2. Heat a large frypan on medium heat. Drizzle with a little olive oil and add in haloumi pieces. Fry for 2 minutes on each side until lightly browned. Once cooked, set aside for serving.

3. Add red onion, parsley, tomato and apple cider vinegar to a bowl and toss to combine.

4. To serve tacos, place two tortillas onto a plate. Fill with a scoop of the parsley salad, a few haloumi triangles, a dollop of sour cream and a sprinkle of sesame seeds. Drizzle with lemon juice to serve.

Note