Prawn & halloumi tacos with pomegranate and lemon harissa

Name: Prawn & halloumi tacos with pomegranate and lemon harissa
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 165 g pack extra large raw king prawns; 2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 1 tbsp olive oil; 125 g halloumi, cut into 1cm cubes; 6 Gran Luchito Soft Taco Wraps, warmed, to serve; 170 g tub guacamole, to serve; 150 ml tub Essential Soured Cream, to serve; 1 lime, cut into wedges, to serve

Jake Normal's taco recipe brings big flavours together with prawns and a zingy, fresh pomegranate salsa.

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Serves2
CourseLunch
Prepare10 mins
Cook6 mins
Total time16 mins

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Ingredients

165g pack extra large raw king prawns
2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
1 tbsp olive oil
125g halloumi, cut into 1cm cubes
6 Gran Luchito Soft Taco Wraps, warmed, to serve
170g tub guacamole, to serve
150ml tub Essential Soured Cream, to serve
1 lime, cut into wedges, to serve

For the salad

½ x 25g pack coriander, leaves only, roughly chopped
1 tbsp lime juice
40g pomegranate seeds
1 echalion shallot, thinly sliced into rings
1 large red chilli, thinly sliced (optional)

Method

Add the prawns to a small bowl with 1½ tbsp harissa, mix well and leave for 5 minutes, or up to a maximum of 30 minutes.
Meanwhile, to make the salad, combine the coriander leaves, lime juice, pomegranate seeds, shallot and a pinch of salt in a small bowl, then set aside.
Add ½ tbsp oil to a medium frying pan and place over a high heat. Add the halloumi, then fry for 4 minutes, turning occasionally, until soft and golden brown all over. Add the remaining oil, the prawns and their marinade to the pan and cook for 3-4 minutes, stirring and turning, until the prawns are pink and opaque and just cooked through.
Remove the pan from the heat and stir in the remaining ½ tbsp harissa. Serve with the tortillas, guacamole, soured cream and salad, garnished with red chilli (if using), and lime wedges on the side for squeezing over.