Theo’s grill cheese, chargrilled sweet corn & kiwi salsa, jalapeño guacamole, tacos
INGREDIENTS
1 Theo’s grill cheese (Halloumi style), sliced
1 large avocado, flesh scooped out,
3 slices pickled jalapeño peppers
1/4 bunch of fresh coriander, roughly chopped
2 tbsp fresh lime juice,
1 tbsp olive oil,
4 sweet corn on the cob, grilled,
4 kiwi, roughly chopped, grilled,
4 radishes, finely sliced
Salt & pepper to season
12 small tortilla wraps
METHOD
To make guacamole: In a food processor blend avocado, jalapeño peppers, half of coriander, lime juice and olive oil. Season to taste. Set aside. To make salsa: Grill kiwi and corn on the cob. Slice sweetcorn lengthways once grilled. Add radishes and mix together. Cut grill cheese into slices. Place a grill pan on a high heat and grill cheese for about 3 minutes on each side. Lightly toast tortillas. Spread with guacamole. Top up with salsa and grill cheese. Garnish with remaining coriander.
SERVES 4