Hot honey halloumi fajitas

Hot honey halloumi fajitas

welcome to episode 2 of comfort cooks and today we’re making hot honey halumi fajitas the weather’s getting warmer and it’s glorious so I want some summer comfort food so fajitas are the obvious choice we’re drizzling them in hot honey and some Perry Perry seasoning and then in with the usual suspects of red onion and mixed peppers with Paprika ground coriander and a good squeeze of lime we have a gorgeous mixture to fill up our tortillas with so we add some avocado our gorgeous mixture some salsa a little sour cream and some jalapenos and coriander if you like it spicy would you give these fajitas a try let me know your go-to summer comfort food in the comments below

Noticed hot honey all over your social media feeds?

Enjoy a burst of sweet and spicy flavours in Helz’s halloumi fajita recipe 🌶️

Prep: 15 mins
Cook: 25 mins
Serves 4
EASY

2 x 225g blocks light halloumi
2 tbsp olive oil
2 tbsp hot honey
1 tsp peri peri seasoning
1 red onion, halved and sliced
2 mixed peppers, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp ground coriander
1 lime, juiced
8 small or 4 large tortilla wraps (use corn or flour)
1 avocado, stoned, peeled and sliced
small handful of coriander leaves
chilli sauce or soured cream, to serve (optional)

1 Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Drizzle with the hot honey and peri peri seasoning and cook for 2 mins. Transfer to a plate and set aside.

2 Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

3 Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).

4 Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonful’s of chilli sauce or soured cream, if you like.

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