Tacos · FIRST EDITION

Charred corn & halloumi tacos

Golden halloumi, charred corn, avocado and pink onions for a generous taco spread.

35 minutes · Serves 2

Centrepiece dishes and slower meals for a dinner or brunch worth gathering for.

Serving inspiration · stock photograph

If cheese in a tortilla is familiar, a hot pan gives both the cheese and sweetcorn browned edges.

Here’s how.

1
Make the toppings
Toss red onion with half the lime juice. Mash avocado with remaining lime juice. Put yogurt and coriander in separate small bowls.
2
Char the corn
Heat a wide heavy non-stick pan over medium-high heat. Add the dry corn in one layer and cook for 6–8 minutes, stirring occasionally, until hot and browned. Transfer to a bowl.
3
Brown the halloumi
Add oil to the pan. Cook halloumi over medium heat for 2–3 minutes per side until golden. Warm tortillas following the packet.
4
Share the spread
Bring tortillas, hot halloumi, corn and toppings to the table. Fill each tortilla with avocado, cheese, corn, yogurt, onion and coriander.

Cook halloumi last and eat it warm; it becomes firmer as it cools. Its saltiness means the toppings need little extra salt.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.