Makes 4, prep time 15 minutes, cooking 40-50 minutes
INGREDIENTS
Olive oil
4 large flour tortilla wraps
1 red onion
1 red pepper, cubed
½ tin of chickpeas, rinsed and drained
(Keep aside the chickpea water, this can make a delicious chocolate mousse)
1 tbsp smoked paprika
1 tbsp Cajun seasoning
Salt & pepper
225g halloumi
2 packs of pre-cooked Mexican rice
TO SERVE
100g cherry tomatoes
Sliced red onion
Hot sauce, optional
METHOD
Rub oil over the outside of a small oven-safe bowl, making sure it’s really oily.
Turn it upside down, place a tortilla over it, press tightly around the bowl, and wrap it in foil. Repeat with the remaining tortillas.
Place in an air fryer at 200°C for 10 minutes. (Or in a preheated fan oven at 180°C) for 10 minutes.
Remove the foil, gently lift the tortillas off the bowls and place them on a rack to cool.
Next, place the pepper, red onion and chickpeas onto a lined baking sheet.
Sprinkle with half the paprika and Cajun seasoning, season with salt and pepper, drizzle with oil and mix to coat.
Place in an air fryer at 200°C for 20 minutes, remove and allow to cool.
Next, slice the halloumi and sprinkle with the remaining paprika and a little oil, then place it in an air fryer until golden on both sides, approx 10-12 minutes.
Heat the rice as per pack instructions.
Add the rice, vegetables and tomatoes to the tortilla bowls. Top with the halloumi.
Finally, add the spring onion, sliced red onion, chickpeas and drizzle with hot sauce if you like it spicy.
