Take your Creamy Cauli & Halloumi Curry batch up a level with these easy burritos. Stuffed with roasted veg and zingy lime rice – they’re a perfect weeknight dinner or on-the-go lunch.
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Serves
2
Red Pepper
Red Onion
Smoked Paprika
Microwaveable Basmati Rice
Fresh Coriander
Lime
Flour Tortilla
Olive Oil
Salt
Optional
Hot Sauce
Serves
2
Red Pepper
Red Onion
Smoked Paprika
Microwaveable Basmati Rice
Fresh Coriander
Lime
Flour Tortilla
Olive Oil
Salt
Optional
Hot Sauce
Unlock Mob Premium
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Step 1.
Before you begin, make the Creamy Cauli & Halloumi Curry batch recipe.
Step 2.
Heat the oven to 200°C. Slice the peppers into strips and peel and quarter the red onion. Toss them on a baking tray with a drizzle of olive oil, smoked paprika and a good pinch of salt. Roast for 20–25 mins until soft and slightly charred.
Step 3.
Cook the rice following pack instructions. Meanwhile, roughly chop the coriander and zest the lime. Once the rice is done, stir through the lime zest, chopped coriander and a squeeze of lime juice. Taste and season with salt.
Step 4.
Reheat the Creamy Cauli & Halloumi Curry gently in a pan or microwave until hot and spoonable. Add a splash of water if it needs loosening.
Step 5.
Warm the tortillas in a dry frying pan or microwave for 10–15 seconds so they’re soft and pliable.
Step 6.
To build, lay each tortilla flat and add a scoop of lime rice. Spoon over the creamy halloumi, then pile on the roasted veg. Add hot sauce or chilli flakes, if using.
Step 7.
Fold the sides in, roll up tightly from the bottom and wrap into a burrito. Serve straight away.
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