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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Loaded with spicy veg, try these high-fibre vegetarian tacos.
1 Combine the cumin and the paprika in a large bowl. Add the cauliflower and toss to evenly coat in the spices. Heat the oil in a large non-stick frying pan over medium-high heat. Cook cauliflower, stirring, for about 3–4 minutes. Add the chickpeas and cook, stirring, for 1–2 minutes, or until lightly toasted. Keep warm.
2 Combine tomatoes, coriander, chilli and lime juice in a small bowl. Season with black pepper.
3 Lightly spray a chargrill with oil and heat over high heat. Cook courgettes and haloumi for about 1–2 minutes each side.
4 To serve, divide the lettuce, chickpea mixture and tomato salsa between tacos. Top with courgettes and haloumi to serve.
For an optional kick of citrus flavour add a few limes on the side.
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