Do you guys know my dear friend, Sarah Copeland?Â
If I could have someone cook for me every day, it’d likely be Sarah with her easy and contemporary farm-to-table cooking that’s more provocative than precious. Her latest cookbook, Feast Cookbook is on point and, to show you what I mean, I’m sharing this Pea Guacamole and Seared Halloumi Soft Tacos recipe.
I wanted to share this recipe because it proves my theory that Sarah is a California girl who got separated from the Golden State at birth. True, her midwest and New York roots are the basis for her cooking but there are these bright as sunshine recipes of hers like these Pea Guacamole and Seared Halloumi Soft Tacos that instantly transport me.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pea Guacamole and Seared Halloumi Soft Tacos Recipe
Ingredients
- 1 pint grape or cherry tomatoes halved
- 1 medium garlic clove pressed or finely chopped
- 1/4 cup extra-virgin olive oil plus more for frying
- 2 tablespoons chopped parsley or cilantro
- Sea Salt and Freshly Ground Black Pepper
- 2 cups fresh or frozen shelled sweet peas
- 1 medium firm-ripe avocado
- 6 1/4 ounces Halloumi or panner cheese cut into 1/2-inch steaks
- 1 medium lime or lemon
- 8 flour or whole wheat tortillas
Instructions
- Toss together the tomatoes, garlic, 2 tablespoons of the olive oil, and the parsley. Season with salt and pepper. Set aside to marinate until ready to serve.
- Cook the peas in just enough water to cover in a small pot over medium heat, about 4 minutes. Drain, reserving about 1/4 cup of the pea cooking liquid. Add the reserved cooking liquid and 2 tablespoons of olive oil to the peas and purée in a food processor until mostly smooth with some small pieces of peas remaining. Add the avocado and pulse to a slightly chunky purée. Add a squeeze of lime or lemon, season with a pinch of salt, taste, and adjust as desired. Set aside.
- Heat a thin layer of olive oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat. Season the cheese on both sides with pepper. Add to the hot pan and cook until crisp and brown on one side, 2 minutes. Flip and continue cooking until just browned, 1 to 2 minutes more.
- Toast the tortillas over an open flame on your stove. Add a spoonful of the pea guacamole to each tortilla, top with the cheese and the tomatoes and their juices. Serve warm.
