Thursday 16 September 2021

Halloumi Fajitas with Special Sweet Potatoes

I made this for my Mum for mother's day...

Its a different way of having fajitas and naturally gluten free as there are no tortilla wraps. Serving it all on a big platter, family style, makes it look a bit special as well and using halloumi instead of meat give it a unique flavour too. Plus its veggie friendly!

(Serves 2-3)

For the fajitas:
300g halloumi, sliced
1 large pepper & 5 mini peppers
1 red onion, sliced
2 tsp dried oregano
2 tsp smoked paprika
1 tsp chilli flakes
1 tsp ground coriander
Pinch of salt 
1 tbsp olive oil

For the sweet potatoes:
3 sweet potatoes
2 tsp butter, dash of oil
Juice of half a lime
1 tsp chilli flakes
2 tsp golden syrup
Pinch or oregano

To serve:
Lime wedges
Soured cream
Sliced avocado
1 tbsp fresh coriander, chopped

Preaheat the oven to 210c.

De-seed and slice the peppers then add to a baking tray with the sliced red onion and halloumi. Add all the herbs and seasonings and a pinch of salt to a bowl and mix. Pour the spice mixture over the halloumi and peppers along with a drizzle of oil and then mix everything together so everything is coated. Then bake in the oven for about 20 minutes, until the peppers are soft. 

Meanwhile, stab the sweet potatoes a few times with a knife and cook them in a microwave until soft; approximately 10 minutes. Once soft, allow to cool slightly then carefully cut them in half length-ways and place in a baking tray. Heat the butter and dash of oil in a frying pan on a low heat until the butter is melted then add the golden syrup, chilli and oregano and mix well. Score the sweet potato flesh a bit with a knife and then squeeze the juice of half a lime over the sweet potato halves and pour over the butter mixture. Place in the oven and bake for 15-20 minutes until golden and sticky.

Remove the fajitas and sweet potatoes from the oven then serve on a large platter with fresh lime, dollops of soured cream, coriander and slices of avocado. 

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