Griddled halloumi tacos

Dean Edwards is warming us up for tonight's Mexico World Cup match, with a halloumi and warm bean taco salad.

Serves: 4

Ingredients250g halloumi cheese sliced1 red onion sliced1 green pepper sliced thinly½ tsp ground cumin½ tsp smoked paprika1 400g tin black beans drained12 ready to eat taco shellsSoured cream2 baby gem lettuceRed pepper salsa:200g drained weight jar roasted red peppers100g baby plum tomatoes1 Red onion finely diced1 green chilli deseeded and dicedHandful fresh corianderJuice 1 lime30ml olive oil1 tsp sugar

Guacamole:2 ripe avocados½ red onion very finely diced½ clove garlic1 red chilli very finely dicedJuice 1 lime2 tbs fresh coriander

Method

• Drain and finely chop the drained roasted peppers and set aside. Place the tomatoes, onion, chilli and coriander into a mini blender and blitz for a few seconds, place into a large bowl then add in the peppers, oil and lime juice then season well with salt and pepper.

• Finely chop the onion, garlic, chilli. Mash the avocado add the other ingredients, mix then add the lime juice and chopped coriander and season with salt and pepper.

• Fry off the beans in a dash of oil for 1-2 minutes before adding the onion, pepper and spices, cook for a further couple of minutes until softened then set aside. On a pre heated griddle pan cook the sliced halloumi for 1-2 minutes per side, meanwhile heat the taco shells in the oven for a couple of minutes then fill with some shredded baby gem, beans, halloumi cheese then top with some guacamole, salsa and sour cream and fresh coriander.