Waitrose & Partners Weekend Issue 649

17 25 MAY 2023 Serves 4 Prepare 10 minutes Cook 10 minutes 250g pack Essential Cypriot Halloumi 1½ tbsp vegetable oil 2 Essential Red Peppers, deseeded and sliced 1 large Essential Onion, sliced 25g sachet Old El Paso Taco Seasoning Mix 2 Essential Little Gem Lettuce, shredded 4 Essential Large Tortilla Wraps 1 Essential Lime, cut into wedges 1 Cut the halloumi into 1cm strips, then pat dry with kitchen paper. Heat ½ tbsp oil in a large frying pan and cook the halloumi over a high heat for 1-2 minutes on each side until golden. Transfer to a plate. 2 Toss together the peppers, onion, taco seasoning and remaining 1 tbsp oil. Add to the hot pan and stir fry over a high heat for 5 minutes, until lightly browned in places. Return the halloumi to the pan and cook for 1-2 minutes more, until heated through. 3 Scatter the lettuce over the centre of each tortilla, then spoon over the fajita mixture. Serve with the lime wedges for squeezing over, then roll up to enjoy. V Per serving 2157kJ/516kcals/27g fat/14g saturated fat/ 46g carbs/13g sugars/6.7g bre/20g protein/3.3g salt Halloumi fajitas COOK’S TIP Brie y warming the wraps in a dry frying pan or microwave will make them softer and easier to roll. You won’t need to season this recipe with salt and pepper, as the taco mix and halloumi are already well avoured. Serves 4 Prepare 10 minutes + 10 minutes resting Cook 15 minutes 300g Cooks’ Ingredients Sushi Rice 2 x 160g cans Essential Tuna Chunks In Spring Water, drained 4 tbsp Essential Mayonnaise 2 tsp soy sauce 1 bunch Essential Salad Onions, nely chopped 5g pack Itsu Crispy Seaweed Thins Sweet Soy & Sea Salt, nely shredded 1 Rinse the rice in cold water until it runs clear. Place in a large saucepan with 500ml cold water and bring to the boil, stirring brie y. Cover and simmer for 10-15 minutes, until the rice is tender and the water is absorbed. Leave to stand for 10 minutes o the heat. 2 Meanwhile, mix together the tuna, mayonnaise and soy, then check the seasoning. Gently stir in most of the salad onions. 3 Divide the warm rice between 4 small bowls and pile the tuna mixture on top. Scatter over the remaining salad onions and the seaweed and serve. Per serving 1302kJ/308kcals/5.4g fat/0.8g saturated fat/ 44g carbs/1.5g sugars/2.6g bre/20g protein/0.8g salt Tunamayo sushi rice bowls COOK’S TIP Use kitchen scissors to shred the seaweed. Thinly sliced cucumber, red onion and little gem lettuce all make good additions to this rice bowl. Food&Drink Oil (olive or vegetable) Butter Milk Honey Sugar White wine vinegar or malt vinegar Stock cubes Flour (tbsp) Salt Black pepper Garlic Dried mixed herbs Chilli akes Tomato ketchup Tomato purée Wholegrain mustard Soy sauce Curry powder STORECUPBOARD ESSENTIALS Keep these staples to hand as the base for easy weeknight meals SCAN THI S CODE FOR MORE SUPER SAVER RECI PES You can now add ingredients to your trolley from our recipe pages. Sign in to your account, book a slot and add what you need from the ‘Shop this recipe’ section further down the page.