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  • 2 tsp cumin seeds
  • 1 tsp smoked paprika
  • vegetable or groundnut oil
  • 250g halloumi
  • 4 corn tortillas
  • 200g from a tin black beans, rinsed and drained
  • 4 tbsp soured cream
  • to serve hot sauce


  • 1/2 small red onion, finely chopped
  • 1 small clove garlic, crushed
  • 1 lime, juiced, plus extra wedges to serve
  • 2 plum tomatoes, diced
  • 2 heaped tbsp pickled jalepeños, finely chopped
  • a handful coriander, roughly chopped


  • STEP 1

    Mix the pico de gallo ingredients together and season.

  • STEP 2

    Mix the cumin and smoked paprika with 1 tbsp oil then rub all over the halloumi.

  • STEP 3

    Heat a large non-stick frying pan and add the halloumi. Fry until golden and crusted on each side.

  • STEP 4

    Warm the tortillas and heat up the beans in a pan or microwave.

  • STEP 5

    Spoon some beans onto a tortilla. Add a few slices of halloumi, some soured cream, pico de gallo and hot sauce if you like. Fold over and eat.


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