Fajitas with red pepper and halloumi


Beautiful organic red peppers are dropping frequently into the veg boxes. Fajitas with red peppers are a quick, lip-smacking treat: recipe below from Olive magazine.  For a vegan version, fry up slices of smoked tofu instead of the halloumi and use soy cream. And there is always the traditional chicken fajita alternative, of course.

This is an opportunity to shout out to our friends at Future Greens:  we’re now stocking their lovely microgreens, in three varieties – rainbow mix, spicy mix and super mix – all grown in Sheffield and packaged in compostable boxes. Check out our online shop in the Fruit & Veg section.  A couple of handfuls of these tiny, nutrient-packed leaves and shoots would be a great substitute for the baby spinach listed for the fajitas.  Or, try a simple salad of the microgreens tossed with the best oil you have and a touch of vinegar or lemon/lime juice.


  • 1 tbsp olive oil
  • 1 small/medium onion (ideally red), halved and sliced thinly
  • 1 red pepper, sliced
  • ½ tsp mild chilli powder
  • ½ tsp garlic salt
  • ½ tsp ground cumin
  • 250g block of halloumi
  • 4 small soft tortillas, warmed to serve
  • 2 small handfuls baby spinach (or microgreens or young chard)
  • 4 tbsp soured cream
  • a handful of coriander, chopped


  1. Heat the oil in a large frying pan over a high heat. Fry the onion and pepper until softened and starting to brown at the edges. Add the spices and toss, cooking for a couple of minutes. Scoop out of the pan into a bowl and wipe the pan clean.
  2. Cut the halloumi into slim, finger-shaped pieces. Put in the hot pan and cook for a few minutes on each side until golden. Add the veg back to the pan and toss everything together.
  3. Serve in warm tortillas with baby spinach leaves (or microgreens), soured cream and coriander leaves.