Halloumi fajitas with soured cream & guacamole

“This fajita recipe is a staple in our kitchen, as it’s an effortless way to include colourful vegetables in your diet and achieve of your five-a-day’. You can switch the protein source from halloumi to paneer, tofu or even chicken strips if preferred. It’s easily adaptable too, allowing for seasonal vegetable substitutions.” — Dr Chintal Patel

Prep:10 mins
Cook:15 mins
Serves 4
Easy

Nutrition per serving

kcal 667
fat 41g
saturates 20g
carbs 44g
sugars 0g
fibre 9g
protein 26g
salt 3.35g

Ingredients

2 tbsp chives, chopped
200g soured cream
2 tbsp olive oil
250g pack halloumi, cut into 1cm strips
1 red onion, thinly sliced
250g mushrooms, sliced
3 peppers, thinly sliced (we used a mix of red, yellow and green)
2 tbsp fajita seasoning
4 flour tortillas (or 8 small ones)
1 avocado
1 lime, juiced
½ tomato, finely chopped
½ red onion, finely chopped
25g coriander, leaves picked and chopped
1 red chilli, deseeded and finely chopped (optional)

Method

Make the guacamole. Peel and stone the avocado, then put it in a large bowl with the lime juice, tomato, onion and coriander. Roughly mash with a fork to combine. Add the chilli, if using, and season well with salt and freshly ground black pepper. Cover and set aside. In a separate bowl, stir the chives into the soured cream. Cover and set aside.
Heat the oil in a large non-stick frying pan over a medium heat and fry the halloumi on both sides until golden, 5-6 mins. Remove the halloumi from the pan, leaving the oil behind, and set aside. Fry the onions in the oil for 6-8 mins, over a medium-low heat, until soft and just starting to brown. Add the mushrooms, increase the heat and fry for 3-4 mins until beginning to turn golden. Add the halloumi back in then reduce the heat to medium-low. Add the peppers and fajita seasoning, and cook for 2 mins. Add a splash of water and cook for another minute – you want them to still have some bite.
Warm the tortilla wraps in a frying pan over a medium heat or in the microwave. Pile the cooked vegetables and halloumi onto the wraps, adding a dollop of guacamole and soured cream to serve.