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Grilled Halloumi Tacos with Mango Salsa

Grilled Halloumi Tacos with Mango Salsa

Ingredients 

Mango Salsa

  •  1 ripe but firm mango, diced
  •  ½ red bell pepper, finely diced
  •  ¼ red onion, finely diced
  • ¼ cup fresh mint leaves, chopped
  • 3 tbsp Luv The Grub Spiced Mango Chutney
  •  Juice of ½ lime
  • ¼ tsp sea salt
  • 1/8 tsp black pepper

Avocado Crema 

  • ½ ripe avocado
  • 3 tbsp Greek yogurt or sour cream
  • Juice of 1 lime
  • 1 clove garlic
  • 1/8 tsp each salt and pepper
  • 3-4 tbsp water, as needed

Tacos 

  • 1 package (250g) halloumi cheese, sliced into 6 pieces
  • 6 medium soft flour tortillas
  • Olive oil

Directions

  1. Mix all the salsa ingredients together and refrigerate until needed. Letting it sit in the fridge overnight is ideal!
  2. In a small blender or small food processor, blend all the avocado crema ingredients until smooth. Adjust consistency and flavours to taste. Refrigerate until needed.
  3. Preheat a grill or cast iron pan to medium-high heat and grease well with olive oil.
  4. Brush both sides of the sliced halloumi with olive oil and grill until marks form and cheese is soft.
  5. Heat both sides of tortillas until lightly charred.
  6. Place a piece of grilled halloumi on each tortilla and top with mango salsa and avocado crema. Enjoy while warm!

Mediterranean Cauliflower and Chickpea Salad

Mediterranean Cauliflower and Chickpea Salad

Ingredients 

  • 1 Whole Cauliflower (cut into florets)
  • 1 can of chickpeas drained
  • 1/4 cup of olive oil
  • 1 tsp of tikka masala spice
  • 1tbsp of chilli powder
  • 1/2 tsp of crushed red pepper flakes
  • 1tsp of garlic powder
  • Crumbled Feta Cheese
  • 4 cups of arugula 
  • 1/4 red onion (thinly sliced)

    Dressing

      Directions

      1. Preheat the own to 375 degrees F 
      2. Take the cauliflower and chickpeas on a baking sheet and combine them with the olive oil, chill power, garlic powder, crushed red pepper flakes and tick masala spice with salt and pepper. 
      3. Place in the oven and roast for 20- 30 mins minutes or until it’s lightly charred.
      4. Create your dressing using the ingredients and mix it into a bowl until it’s smooth. 
      5. In a bowl, combine the arugula, red onion. Toss the finished cauliflower and chickpeas within the salad.
      6. Top off the Salad with the feta cheese and sliced almonds. Serve and Enjoy!

        Mango-Glazed Tofu Lettuce Wraps

        Mango-Glazed Tofu Lettuce Wraps

        Ingredients

        • 350g (1 block) extra firm tofu, cubed
        • Salt and pepper
        • Cooking oil
        • ½ cup Spiced Mango Chutney
        • 110g (1/4 package) vermicelli noodles
        • 1 head butter lettuce
        • 1 carrot, julienned
        • Lime and fresh mint, for garnish

        Directions

        1. Thread tofu cubes onto wooden skewers. Brush with cooking oil and season with salt and pepper.
        2. Preheat and grease a barbeque grill. Cook tofu skewers over medium heat until grill marks form on both sides.
        3. Brush Spiced Mango Chutney on both sides of the skewers and return to the grill. Rotate as necessary until glaze is sticky and caramelized.
        4. Cook vermicelli noodles according to package directions. Once cooked, drain and rinse with cold water. Then toss with a drizzle of sesame oil or cooking oil.
        5. To assemble, top each butter lettuce leaf with a small handful of noodles, more Spiced Mango Chutney, julienned carrots, and 3 to 4 cubes of glazed tofu. Garnish with fresh mint leaves and a squeeze of lime juice. Best enjoyed immediately with friends and family!