Ginger-Hibiscus Halloumi with Pink Slaw

Crispy halloumi meets tangy pink slaw, infused with Mizu's ginger & hibiscus magic. Vibrant & bursting with restorative botanicals 

Ingredients

125g of Halloumi

1 Tbsp of Catalyse Beauty tea

1/2 Tsp of grated ginger

1 Tsp of maple syrup or agave

1 Tsp of Olive oil

Lime juice

A handful of red cabbage

1 Tbsp of Greek yoghurt

Optional - Pomegranate seeds

2-3 Mini tortillas

Fresh coriander 

Preparation

1. Mix the cabbage, lime juice, yoghurt & salt together - set aside and let it turn pink

2. In a small bowl, mix the tea, ginger, maple, olive oil, lime & salt - which will also turn pink

3. Heat a non-stick pan on medium. Add the halloumi and fry for 1-2 mins each side - until golden

4. Brush or spoon on the hibiscus glaze for 30 seconds until bubbling

5. Warm the tortillas, 10-20 seconds each side in the pan

6. Build your tacos, add the optional coriander & pomegranate seeds & a squeeze of lime

7. Serve with a Mizu over ice!