Mexican Inspired Halloumi Lettuce Wraps
Day 3 - Salads for spring
These Mexican inspired lettuce wraps are one of my favourite things to eat in summer, and I often make a version of this when we’re having a BBQ and serve it with some marinated chicken.
The iceberg ‘taco’ adds a refreshing crunch to each bite and the zing of the lime works so well with the creamy feta and sweetness of the corn. To make this go further you could add a tin of mixed beans or some brown rice but this is pretty filling as it is. If you want to make this into a more traditional salad you can simply shred the lettuce and serve the corn mixture on top - you do you!
INGREDIENTS
Serves: 2
Skill: Easy
Time: 10 minutes
1 large tin of sweetcorn (340g)
100g cherry tomatoes
1 red pepper, diced
3 spring onions
30g coriander, roughly chopped
50g feta
1 lime, juice only
1 head of iceberg lettuce, 6 large outer leaves
10g mayo (optional)
150g Halloumi, sliced
Seasalt and chipotle chilli flakes to taste (or your preferred chilli flakes)
METHOD
In a large bowl add all the ingredients except the lettuce and halloumi and toss together. Adjust the amount of salt and chilli to suit your taste - a generous pinch of each is a good starting point.
In a frying pan on medium heat fry the halloumi in a little oil until golden and crispy on both sides. This will only take a couple of minutes so keep an eye on it. If you like spice, as I do, then feel free to sprinkly some chilli flakes onto the halloumi as it cooks.
To assemble bend the lettuce leaves into a ‘taco’ shapes and neatly put them into a rectangular dish. Spoon the corn salad into each of them and top with the halloumi and some tabasco if you like. If serving in a bowl you can shred the lettuce and toss through the salad just before serving or serve the corn mixture on top.
Enjoy!
If you liked this, why not check out the rest of my salad recipes here.