Halloumi Fajitas

I’m a bit behind on my posting recently having been a bit preoccupied with my new job and the unexplainable fatigue that you get in your first weeks doing almost no work. The pictures for this were hidden behind pictures of the stuff we stole from other countries in the British museum, the original Twinings tea shop, and the old disused Strand tube stop. I don’t often make fajitas but I don’t know why as it’s super easy. The recipe on BBC Good Food had two blocks of halloumi but I decided to sub one of them for some plant pioneers chicken pieces just because I really like them and to mix up the textures a bit.

Serves 4

Ingredients

  • 225g block halloumi
  • 300g plant pioneers ‘chicken’ pieces
  • 2 tbsp olive oil
  • 1 onion
  • 2 mixed peppers
  • 2 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 lime
  • 8 tortillas
  • 1 avocado
  • small bunch corriander
  • sour cream (to serve)

Method

1.) Chop the halloumi into slices. Place some kitchen roll on a plate. Enough to fold over. Heat 1 tbsp of the oil in a pan and add the halloumi. Softly fry until it starts to brown, turn over and brown the other side. Remove to the plate and dab with the top of the kitchen roll.

2.) Fry the plant pioneers pieces in the pan until defrosted then remove to a plate.

3.) Peel and slice the onion, take the middle out of the peppers with the seeds and slice up the rest. Peel and finely dice the garlic.

4.) Heat up the rest of the oil in the frying pan and add the onion and when it’s almost soft, add the peppers. Fry for a couple more minutes then add the coriander leaves, the garlic and the paprika and fry for one more minute.

5.) Slice the lime in half and remove the pips. Add the halloumi and the ‘chicken’ pieces back into the pan. Squeeze in the juice of the lime and stir until everything is hot. Turn off the pan.

6.) Peel and chop up the avocado.

7.) Warm the tortillas if so desired. Spoon on the fajita mixture and add a dollop of sour cream and some chunks of avocado. Serve.

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