Sweet peaches, juicy tomatoes, and fresh coriander come together in a vibrant salsa, perfectly complementing the salty, pan-fried halloumi. This quick and easy meal is bursting with summery goodness and is sure to become a new favourite!
sliced
diced
diced
chopped
juiced
Slice the halloumi into 1cm thick pieces. In a bowl, drizzle the halloumi with honey and balsamic glaze, then toss gently to coat.
Dice the peaches, cherry tomatoes, and red onion. Chop the fresh coriander. In a separate bowl, combine the diced peaches, cherry tomatoes, red onion, and chopped coriander. Squeeze in the juice from half a lime and mix well.
Heat a non-stick frying pan over medium heat. Add the coated halloumi slices and cook for 2-3 minutes per side, or until golden brown and slightly crispy.
While the halloumi is cooking, warm the tortillas according to package instructions (e.g., in a dry pan, microwave, or oven).
Lay out the warm tortillas. Divide the rocket leaves evenly among the tortillas.
Place the cooked halloumi slices on top of the rocket. Spoon a generous amount of the peach salsa over the halloumi.
Fold the tortillas and serve immediately. Enjoy your delicious halloumi tacos!
For an extra kick, add a finely diced jalapeño to the peach salsa.
If fresh peaches aren't in season, you can use tinned peaches (drained) or even mango for a similar fruity sweetness.
Warm your tortillas in a dry pan for a few seconds on each side to make them more pliable and prevent tearing.