Protein Boost | Spicy Salsa Verde Halloumi, Chickpea & Butternut Squash Tacos
with Cilantro Slaw
Cooking time
20 minutes
Servings
2/4
Calories
980 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Spice up an early spring evening with salsa verde. This classic Mexican condiment, made with tomatillos and hot chilies, is an easy way to infuse flavour into vegetarian filling. Chickpeas and chunks of butternut squash get a quick coating before roasting. A crunchy cabbage slaw perked up with cilantro and spritzed with lime provides contrast, while a sour cream with a little more salsa verde cushions each tortilla.
We will send you:
- 150g Shredded cabbage
- 200g Diced butternut squash
- 1 Bunch of cilantro
- 1 Lime
- 540ml Chickpeas (canned)
- 90ml Salsa verde
- 43ml Sour cream
- 6 Wheat flour tortillas
- 125g Halloumi
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Wheat
You will need:
Strainer
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Microwave
Medium pan
Total Fat
37 g
Saturated Fat
16 g
Sodium
2600 mg
Total Carb
128 g
Sugars
25 g
Protein
42 g
Fibre
19 g
Preparation
Roast the chickpeas & squash
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. In a medium bowl, combine the chickpeas, squash, a drizzle of oil, ⅔ of the salsa verde, ¾ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 14 to 16 min., until the squash is tender and the chickpeas are beginning to brown.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Juice the lime.
Make the slaw & sear the halloumi
In a second medium bowl, combine the cabbage, lime juice, cilantro, a drizzle of oil and S&P. Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the spicy sour cream
Meanwhile, in a small bowl, combine the sour cream, remaining salsa verde and spices, and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Spread with the spicy sour cream. Top with the halloumi, chickpeas, squash and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
