Known in our family as "squeaky cheese", haloumi is always a winner. This recipe, based on one by chef Celia Brooks Brown, is perfect whenever I feel the need for a mountain of vegetables.

Ingredients

Makes 6 fajitas

500g haloumi cheese
1 red onion cut into moons
1 red pepper cut into strips
1 yellow pepper cut into strips
300g mushrooms
2 carrots cut into fine strips
6 soft tortillas
250g natural yogurt

Marinade
3 cloves garlic
4 limes - zest of 2, juice of all
bunch fresh chopped coriander - including some of the stalks
125ml dark rum
2 tsp sugar
125ml ground nut oil
125ml white wine vinegar

Guacamole
1 avocado
1 tsp salt
2 limes
2 tsp finely cut coriander

Method

1. Make the guacamole: put all ingredients in a bowl and mash with a fork until mixed. Add more lime if you like it really zingy.

2. Make the marinade - crush the garlic and salt in a mortar, add all other ingredients - except the oil.

3. Whisk in the oil.

4. Pour half the marinade onto the haloumi.

5. And the rest onto the chopped vegetables.

6. Wrap the rolled tortillas in tinfoil and put into a warmed oven for 15 minutes.

7. Drain the haloumi from the marinade and dry fry on a griddle pan. Wait until the cheese stops sticking until you turn it. Pour over the marinade and keep hot in the oven.

8. Stir fry the vegetables.

9. Serve with yogurt and let everyone build their own.

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