• Baby marrow soft-shell tacos with grilled haloumi, mango salsa and smoked paprika guacamole

    Serves: 4
    Cooking Time: 1 hour


    • Baby marrow soft-shell tacos
    • 8 large (about 450g) baby marrows, grated and liquid squeezed out
    • 1 egg, beaten
    • 270g cake flour + extra, to dust
    • 100g Parmesan, finely grated
    • 60ml (¼ cup) fresh coriander, chopped
    • 5ml (1 tsp) cumin
    • 200ml water
    • sea salt and freshly ground black pepper, to taste
    • Mango salsa
    • 1 mango, peeled and chopped
    • 30ml (2 tbsp) fresh coriander
    • juice of 1 lime
    • 2,5ml (½ tsp) red chilli flakes
    • Smoked paprika guacamole
    • 2 avocados, peeled, pitted and chopped
    • small handful fresh coriander, chopped
    • ½ red onion, peeled and finely chopped
    • 150g Rosa tomatoes, chopped
    • juice of 1 lime
    • 2,5ml (½ tsp) smoked paprika
    • grilled haloumi slices, to serve
    • fresh coriander, to garnish



    Preheat the oven to 200°C. For the tacos, combine all of the ingredients in a bowl. Season to taste and mix well together to form a sticky dough.


    Press small handfuls of the mixture onto baking sheets dusted with flour. Press down to form thin circles (2 circles per tray), about 10cm in diameter, flouring your hands as you work. Bake in the oven, 25 – 30 minutes. Remove from oven once golden.


    For the mango salsa, combine all of the ingredients and season to taste. Mix well and set aside.


    For the guacamole, combine all of the ingredients and season to taste. Mix lightly and set aside.


    To serve, spoon mango salsa and guacamole onto each baby-marrow taco. Add some grilled haloumi slices and garnish with fresh coriander to serve.