After spending some time over the festive period with friends and family in Beijing, where temperatures dropped to -16C some days, I am truly enjoying the warmer summer days back home in Australia. For me, Summer is a season that allows us all the chance to take a step back, relax, cut the nasties from our diets, and start the new year with a fresh and positive mindset.
This recipe is super simple and great for those long, lazy summer lunches. Soft corn tacos are the vehicle for an exciting, flavour-packed taco filling of grilled nectarines and haloumi, fresh mint, cucumber, avocado, and my special Finger, Fork & Knife dukkah. Drizzled with honey and a balsamic vinegar reduction just before serving, these little handheld beauties are my new favourite!
2 ripe nectarines, sliced into wedges
A handful of fresh mint leaves
1 avocado, sliced
1 Lebanese cucumber, sliced on the diagonal
4 soft shell corn tacos
2 tbsp dukkah*
½ cup balsamic vinegar
Lemon wedges, to serve
*Dukkah is a blend of nuts and spices. You can buy dukkah at most supermarkets but it is very easy to make yourself! My favourite blend includes: roasted sesame seeds, hazelnuts, coriander seeds, sea salt, cumin, chilli, pepper, paprika, dry ginger, clove, cardamom, and nutmeg. I simple roast the spices and nuts and bash in a mortar and pestle until it resembles coarse sand.
In a small bowl, combine the sliced cucumber, nectarine wedges, mint leaves, and avocado, sprinkle with a little sea salt and pepper and toss gently. Set aside.
In a fry pan, heat some coconut oil over medium-high heat. Add the block of haloumi and cook for 1-2 minutes on each side until lovely and golden. Remove cheese from the pan and set aside to cool. Once cooled, cut into approx. 1cm dice. Add haloumi to the avocado and mint salad.
Heat some more oil in a fry pan. Add a corn taco and cook for 1-2 minutes on each side until warm and golden. Remove from pan and cover to keep warm. Repeat with remaining tacos.
For the reduced balsamic, place the balsamic vinegar in a small pan and turn heat to medium-high. Simmer until thickened. Be sure to keep an eye on this as it cooks. It can burn very quickly. Once reduced to your liking, remove from heat.
Give the salad ingredients another quick toss before assembling.
To serve, top each taco with some of the cucumber, mint, avocado, nectarines, and haloumi. Sprinkle with some dukkah and drizzle with honey and the reduced balsamic vinegar. Serve immediately with a wedge of lemon.
Makes 4 tacos