serves 4
prep 15 mins
cook 40-50 mins
Air fryer Mexican rice and halloumi taco bowls
RECIPES, FOOD PHOTOGRAPHY & STYLING MARK SETCHFIELD
Preparing delicious meals for the family doesn’t have to be time- consuming. Packed with taste, these Mexican halloumi taco bowls are sure to add excitement to your meals, thanks to the smoked paprika and Cajun seasoning, plus, you can eat the bowl too!
INGREDIENTS Olive oil 4 large flour tortilla wraps 1 red onion 1 red pepper, cubed ½ tin of chickpeas, rinsed and drained
METHOD Rub oil over the outside of a small oven-safe bowl, making sure it’s oily. Turn it upside down, place a tortilla over it, press tightly around the bowl, and wrap it in foil. Repeat with the remaining tortillas. Place in an air fryer at 200°C for 10 minutes. Remove the foil, gently lift the tortillas off the bowls and place them on a rack to cool. Next, place the pepper, red onion and chickpeas onto a lined baking sheet. Sprinkle with half the paprika and Cajun seasoning, season with salt and pepper,
drizzle with oil and mix to coat. Place in an air fryer at 200°C for
20 minutes, remove and allow to cool. Next, slice the halloumi and sprinkle with the remaining paprika and a little oil, then place it in an air fryer until golden on both sides, approx 10-12 minutes. Heat the rice as per pack instructions. Add the rice, vegetables and tomatoes to the tortilla bowls. Top with the halloumi. Finally, add the spring onion, sliced red onion, chickpeas and drizzle with hot sauce if you like it spicy.
1 tbsp smoked paprika 1 tbsp Cajun seasoning
Salt & pepper 225g halloumi 2 packs of pre-cooked Mexican rice
TO SERVE 100g cherry tomatoes Sliced red onion Hot sauce, optional
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