Halloumi Fajitas

This recipe is originally from Celia Brooks Brown but it has been changed a bit. Lime and halloumi make a perfect combination in this texmex dish.

2-3 peppers (different colours)

1 courgette

mushrooms

2 small red onions

halloumi (slice the halloumi cube in 3 pieces)

marinade:

1/2 dl olive oil

(splash of dark rum)

pinch oregano

3 cloves of garlic, crushed

1 tsp salt

1 tsp paprika

fresh or dried chili

(splash of chili sauce- chipotle is nice for a subtle smokiness)

1 tsp white wine vinegar

1 tsp sugar

1 tsp cumin seed

juice of 1 and peel of 1/2 a lime

fresh coriander/parsley

tortilla bread

- Roughly chop the vegetables and marinade them and the halloumi (separately) for at least 1/2 an hour.

- Fry the vegetables in a hot pan until they soften up (approximately for 20 minutes). Garnish with fresh coriander or parsley in the end and add some extra salt, pepper and lime juice if needed.

- Grill the halloumi both sides until it has brown spots.

- Serve with some kermaviili (or creme fraiche) and quacamole.

Tip: To make the marinade combine all the ingredients except for the olive oil. Then, while stirring, drizzle just enough olive oil to make the mixture emulsify.