Ingredients
- 180g Riverina Dairy Haloumi
- 1 tbsp olive oil
- 1 small red onion, halved and sliced
- 1 red capsicum, sliced
- ½ tsp mild chilli powder
- ½ tsp garlic salt
- ½ tsp ground cumin
- 4 small soft tortillas
- 2 handfuls baby spinach
- 4 tbsp soured cream
- a handful coriander, chopped
Haloumi Fajitas
- Heat oil in a large frying pan over a high heat. Fry the onion and capsicum until softened and starting to brown at the edges.
- Add your spices and toss, cooking for a couple of minutes. Scoop the mixture out of the pan into a bowl, and wipe the pan clean.
- Cut the haloumi into finger-shaped pieces. Put in the hot pan and cook for a few minutes on each side until golden.
- Add the onion & capsicum mixture back into the pan and toss everything together.
- Serve in warm tortillas with baby spinach, sour cream and coriander.
