Steak and haloumi fajitas with salsa

(serves 2-3)

It has been a very long time since i last blogged, more than 2 months ago! So much has happened since then, many blessings to give thanks for; an exciting and inspiring trip to Nepal on mission with a Christian organisation called International Nepal Fellowship (INF), a very special proposal and a busy month back wedding-planning! We've finally had a chance to catch our breath and have a date night-in to do some cooking! 

I wanted to use our lovely new engagement gifts from Cindy ~ this super lovely recipe book holder and awesome carry-bag for groceries or cookbooks or anything! This was also an opportunity to break out one of new cookbooks i was given last Xmas but have only dreamily flicked through... finally a real recipe-opening ceremony :)

Prep time: 15 min
Cooking time: 30 min

Ingredients:
200g rump steak
90g haloumi
1 red capsicum
4 kale stalks
Plain flour
6-pack soft tortilla wraps

Salsa
1 avocado
1 tomato
1/2 spanish onion
3 sprigs basil (and/or coriander)
1 garlic, finely diced
Juice of 3 limes
1/2 T olive oil
salt and pepper

Method:
1. Slice the capsicum into thin strips, and tear the kale into bite-size pieces.
2. Heat a frypan with 1/2 T olive oil on medium heat and sauté the capsicum and kale.
3. Meanwhile, to prepare the salsa, finely dice the tomato and spanish onion.
4. Split the avocado into half, remove the seed and cut into 1cm squares and spoon out. 
5. Finely dice the basil, coriander and garlic.
6. Prepare the dressing by combining the olive oil, lime juice, salt and pepper, and season to taste. 
7. Gently toss the tomato, onion, avocado, basil, garlic with 2/3 of the dressing. 

8. Warm the tortilla wraps by wrapping in foil and placing in the oven at low-temp (e.g. 150˚C).
9. Cut the haloumi into thin strips. Toss with plain flour, salt and pepper. Pan-fry on medium heat, turning every 2-3min until golden brown.
10. Cook the steak on each side for 2-3min. Remove from the pan and let it rest for 2-3min, then thinly slice. Dress the steak in the remaining dressing.

9. To serve, assemble the fajita with the kale and capsicum, and either steak or haloumi and top with salsa! Wrap and eat!

For the meat-lovers

For the vegetarians, or cheese-lovers!