FAST ED’S KITCHEN
“A first coat of semolina and flour makes these next-level fish burgers super crunchy – perfect!”
GRILLED HALOUMI AND PUMPKIN TEX-MEX TACOS
Preparation time 15 mins
Cooking time 15 mins
Serves 4
¼ butternut pumpkin, peeled and sliced
¼ cup extra virgin olive oil
2 tsp peri-peri seasoning
2 tomatoes, seeded and diced
1 Lebanese cucumber, seeded and diced
1 red onion, finely diced
4 cloves garlic, minced
½ bunch parsley, very finely chopped, plus extra leaves to serve
¼ bunch oregano, finely chopped
Sea-salt flakes and freshly ground black pepper
400g haloumi, sliced
4 small tortillas, toasted
Shredded lettuce, aioli, chopped hazelnuts and lemon wedges, to serve
STEP 1 Toss pumpkin in half the olive oil and peri-peri seasoning. Cook over a hot barbecue grill for 15 minutes, turning several times, until pumpkin is just softened. Meanwhile, combine tomatoes, cucumber, onion, garlic and herbs in a bowl with 1 Tbsp of the olive oil, then season with salt and pepper.
STEP 2 Sprinkle haloumi with the remaining olive oil and cook
