Smash halloumi tacos with Mexican pesto

Roasted sweet potato & quick pickled red onions

I feel like grating halloumi isn’t done enough! It works so well grated and fried with a tortilla on top for vegetarian tacos.

Top with roasted spiced sweet potato, a Mexican ‘pesto’ sauce which is fresh and herby and quick pickled red onion (in pickled jalapeño juice). These are cheesy, fresh, sweet, smoky, herby - absolutely packed with flavour.

The sauce is my take on a pesto but with coriander, lime and almonds. Add some garlic and olive oil into the mix too and you’ve got a seriously tasty dressing.

I like to use corn tortillas for a more authentic Mexican flavour but you can use wheat instead if you prefer.

You’ll need (serves 2)

For the pesto:

• Large handful coriander leaves

• 60g almonds

• Juice of 1 lime

• 1 garlic clove, peeled

• 50ml extra virgin olive oil

Other ingredients:

• 1 sweet potato, cut into small cubes

• 1 tbsp smoked paprika

• 1/2 red onion, finely sliced

• 3 tbsp juice from a jar of pickled jalapeños (or vinegar if not)

• 200g halloumi

• 6 mini corn tortillas

Toss the sweet potato in a little oil, the smoked paprika and a pinch of salt. Roast or air fry for 15-20 minutes at 200C.

In a small bowl, mix the red onion with the jalapeño juice/or vinegar. Leave to sit.

Make the pesto by blending all the ingredients plus a pinch of salt in a food processor.

Grate the halloumi. Heat a large frying pan with a little oil over a medium-high heat. Make 2-3 circles (depending how big your pan is) of halloumi roughly the size of the tortillas. Top each circle with a tortilla and press down with a spatula.

Cook for a few minutes then use a spatula to get underneath the halloumi and flip it over. You want the halloumi to be golden brown, continue to cook for touch longer if needed. Once flipped, cook for a further minute or so.

Load your tacos by topping each one with sweet potato chunks, some of the pesto dressing and finally some of the onions. Dig in.