Charred Sweetcorn and Halloumi Tacos

Ingredients

• 250 g halloumi
• 2 sweetcorn cobs
• 8 small corn tortillas
• 1 tbsp chipotle paste
• 1 tsp smoked paprika
• 150 ml soured cream
• 2 lime
• 20 g fresh coriander
• 1 tbsp olive oil

Method

1. 1

   Heat a griddle pan to very high. Brush the sweetcorn cobs with olive oil and char on all sides for 8–10 minutes, turning regularly. Slice off the kernels.

2. 2

   Slice the halloumi into thick slabs and brush with a mix of chipotle paste and smoked paprika.

3. 3

   Griddle the halloumi for 2 minutes each side until golden and charred at the edges.

4. 4

   Mix the soured cream with lime juice and a pinch of salt to make a dressing.

5. 5

   Warm the corn tortillas in a dry pan.

6. 6

   Fill each tortilla with charred halloumi and sweetcorn, drizzle with chipotle cream, and top with fresh coriander and a squeeze of lime.