I was so reluctant to try this dish as I had a nagging feeling that it would be boring and bland, but oh my am I happy I gave it a go (and took the pictures for a maybe-posting!). While it is the delicious squeaky and firm haloomi that is supposed to be the star of the show, it was the charred corn that really made it for me.
I used frozen corn sauteed straight from the bag until charred and popping like popcorn. This gave then an amazing texture and bite under the tooth that contrasted beautifully with the creamy guacamole and squeaky haloomi. Adapted from here.
Ingredients: serves 4
250g halloomi cheese
Olive oil for frying
cracked black pepper and red pepper flakes for seasoning
3 ripe avocados
½ lemon, juice
½ lime, juice
1 1/2 cup frozen corn kernels
1 tsp olive oil
salt and pepper to taste
1/2 cup chopped coriander
8 small tortillas
Make the guacamole: Char the corn kernels in a little oil in a pan until it starts to brown and pop; set aside to cool. Combine the avocados, lemon juice, lime juice, chopped coriander, salt and pepper into a large bowl and mash roughly together with a fork. Add the charred corn and combine.
Make the haloomi: Drain the halloomi and cut it into cubes or strips. Pat the cubes very dry with paper towels. Heat the olive oil in a pan over medium heat. Add the halloomi and sear on both sides. Transfer the fried cheese to a bowl and season with black pepper and red pepper flakes.
Heat each tortilla in the oven until pliable, bubbly, and starting to brown on the edges. Line half of each tortilla with guacamole. Top with fried halloumi. Sprinkle of cilantro. Serve with lemon and lime wedges.
صحة و عافية