• Servings

  8

INGREDIENTS

• 180g haloumi, sliced
• ¼ white cabbage, shredded
• ¼ red cabbage, shredded
• 1 medium carrot, peeled and grated
• 2 tbsp parsley chopped
• 1 medium envy™ apple, cored and coarsely grated
• ¼ cup natural yoghurt
• Zest from 1 lemon
• Juice from ½ lemon
• 2 tsp Dijon mustard
• 1 tsp white vinegar
• 2 tsp honey
• ¼ tsp dried oregano
• 1 tbsp extra virgin olive oil
• 8 mini tortillas

METHOD

• Drain haloumi, and pat dry with a paper towel. Place haloumi in a bowl and coat with honey and oregano. Set aside.
• Add white and red cabbage, carrot, apple and parsley to a separate bowl.
• In another bowl whisk yoghurt, lemon zest and juice, mustard and vinegar until well combined. Set aside.
• Heat oil in frying pan over medium heat and add haloumi. Cook on each side for 2 minutes or until golden brown.
• Dress the slaw and mix well.
• Heat tortillas in the microwave for 20 seconds.
• Fill each tortilla with slaw and top with haloumi.
• Serve with lemon wedges.