Sweet Pea Guacamole & Grilled Halloumi Tacos
Halloumi is a cheese with a high melting point, perfect for grilling to a nice toasty golden brown. Another option would be Queso Para Frier (or “frying cheese”) or Queso Blanco.
2 cups fresh shelled peas
8 oz. Halloumi cheese
1 firm/ripe avocado
8 small flour tortillas
2 tomatoes, chopped
1 garlic clove, minced
¼ cup olive oil, plus more for frying
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper
In a small bowl, mix the tomatoes, garlic, 2 tablespoons of olive oil and parsley. Season to taste with salt and pepper. Set aside.
Bring a small pot of water to a boil and add the peas. Cook for 2 minutes and drain, reserving ¼ cup of the liquid. Add the peas, the reserved liquid and 2 tablespoons of olive oil to a food processor and pulse until almost smooth. Add the avocado and pulse until mixed but slightly chunky. Add a pinch of salt and set aside.
Slice the Halloumi cross wise into thick slices and season with pepper. Brush 1 tablespoon olive oil on a grill pan or heavy skillet and heat over medium-high heat. Add the cheese to the hot pan and grill until you have nice grill marks on both sides, about 2 minutes per side.
Toast the tortillas lightly in a dry pan; remove and wrap in a towel to keep warm until all are heated. To serve, top each tortilla with a spoonful of pea guacamole, Halloumi and the marinated tomatoes. Be sure to drizzle some of the liquid from the tomatoes on top and garnish with parsley.
Kathleen Snyder is a food caterer, educator and blogger currently partnering with Talley Farms Fresh Harvest CSA providing recipes showcasing their produce. She is a San Luis Obispo County Yelp Elite reviewer and also writes reviews on Delish-Dish.com for restaurants all over the world.