Halloumi Tacos with Mango Salsa & Rice Recipe

Izy Hossack's haloumi tacos with mango salsa and rice. Picture / Supplied

I usually end up basing tacos around dry-fried halloumi. It’s got that ‘meaty’ factor and a heavy salt level to balance with the juicy salsa and sharp, pretty pickled red onions. Brown rice bulks them up with starch but I also like filling them with crunchy shredded lettuce and sauteed peppers if I’m craving a veg-ful taco.

• Vegetarian, egg-free with a gluten-free option (use certified gluten-free corn tortillas).

TIPS & SWAPS

Cool and store any extra rice as quickly as possible by rinsing it under cold running water or spreading it out on a plate. Once cooled, keep in the refrigerator for 1 day or in a sandwich bag in the freezer for 2 months. When reheating, make sure it is piping hot before serving.

• Vegetarian, vegan, gluten-free

TIPS & SWAPS

To sterilise a jar, wash the jar and lid thoroughly in hot, soapy water. Place on a baking tray and leave to dry in an oven preheated to 160C for 5-10 minutes. If your jar has a rubber seal, let this air-dry as the oven may damage it.

• Extracted with permission from The Savvy Cook by Izy Hossack, published by Mitchell Beazley ($35).