Rice Tacos with Baked Apple, Cheese and Yogurt Miso Sauce

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Number of servings:

Preparation time:

25 minutes

Ingredients

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6–8 large romaine or butter lettuce leaves
1 cup cooked jasmine or basmati rice
1 large apple, cut into thin wedge
100 g halloumi-style cheese, feta, or hard aged cheese
1 small carrot, cut into thin strips
½ cucumber, cut into sticks
A handful of walnuts or cashews
Cilantro, mint, or spring onion, to serve
Lime or lemon juice

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For the apples:

1 tsp honey
1 tsp soy sauce
A pinch of chili
A pinch of salt
1 tsp olive oil

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Yogurt miso sauce:

4 tbsp thick yogurt
1 tsp miso paste
1 tsp lime or lemon juice
½ tsp honey
½ garlic clove, finely grated
A pinch of pepper or chili

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Preparing

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1. Toast the apple
Heat a teaspoon of olive oil in a pan. Add the apple wedges, honey, soy sauce, chili and a pinch of salt. Fry for 3–4 minutes, until the apple softens slightly but still stays firm.

2. Prepare the cheese
If using halloumi, briefly fry it in a dry pan on both sides until golden. You can simply crumble the feta, or cut the hard cheese into thin shavings.

3. Mix the sauce
In a small bowl, combine the yogurt, miso paste, lime juice, honey, garlic and pepper. The sauce should be creamy, lightly salty, tangy and gently sweet.

4. Assemble the rice tacos
Arrange a portion of rice, carrot, cucumber, warm apple, cheese and nuts on the lettuce leaves.

5. Finish and serve
Drizzle everything with the yogurt miso sauce, sprinkle with herbs and finish with a squeeze of lime juice.

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