Ingredients
- 180g Riverina Dairy Cyprus Style Haloumi
- 1 tablespoon olive oil
- 1 red Capsicum, sliced
- 1 Red Onion, sliced
- ½ tsp Ground Cumin
- 1 tsp Garlic, crushed
- ½ tsp Chilli powder
- ½ tsp Ground Cumin
- 4 small soft Tortillas
- 50g Baby Spinach
- 4 tbsp Sour Cream
- Fresh Coriander, chopped
Haloumi Fajitas
- Heat the olive oil in a large frying pan over high heat. Add the capsicum and red onion and capsicum and fry for about 5 minutes.
- Sprinkle in the cumin, garlic, and chilli. Mix the vegetables to coat and cook for 1–2 minutes until the spices are fragrant. Transfer the vegetable mixture to a bowl.
- Reduce the frying pan to medium-high. Slice the haloumi into 1-2cm pieces and fry for about 2–3 minutes on each side, or until golden.
- Return the vegetables to the pan with the haloumi to warm.
- Use packet instructions to warm the tortillas. Lay the warm tortillas on plates and fill them with the haloumi and vegetables. Top with baby spinach, a dollop of sour cream, and a sprinkle of coriander.
