Halloumi fajitas with soured cream & guacamole

Make the guacamole. Peel and stone the avocado, then put it in a large bowl with the lime juice, tomato, onion and coriander. Roughly mash with a fork to combine. Add the chilli, if using, and season well with salt and freshly ground black pepper. Cover and set aside. In a separate bowl, stir the chives into the soured cream. Cover and set aside.

Heat the oil in a large non-stick frying pan over a medium heat and fry the halloumi on both sides until golden, 5-6 mins. Remove the halloumi from the pan, leaving the oil behind, and set aside. Fry the onions in the oil for 6-8 mins, over a medium-low heat, until soft and just starting to brown. Add the mushrooms, increase the heat and fry for 3-4 mins until beginning to turn golden. Add the halloumi back in then reduce the heat to medium-low. Add the peppers and fajita seasoning, and cook for 2 mins. Add a splash of water and cook for another minute – you want them to still have some bite.

Warm the tortilla wraps in a frying pan over a medium heat or in the microwave. Pile the cooked vegetables and halloumi onto the wraps, adding a dollop of guacamole and soured cream to serve.