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Shawarma-spiced sweet potato & halloumi wraps

One shawarma-spiced sweet potato & halloumi wrap

Shawarma-spiced sweet potato & halloumi wraps

Name: Shawarma-spiced sweet potato & halloumi wraps
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 500g pack Strong Roots Crispy Sweet Potato Fries; 2 tbsp olive oil; 2 tbsp shawarma spice mix (see tip below); 225g block halloumi cut into 8 thick slices; ½ cucumber coarsely grated; 150g Greek yogurt; 1 small garlic clove finely grated; ½ lemon juiced; small handful of mint leaves chopped; 2 tomatoes chopped; 1 small red onion finely chopped; handful of radishes halved and sliced (optional); 2 handfuls of rocket leaves; ½ lemon juiced; 1 tbsp olive oil; 4 flatbreads or large wraps; 4 tbsp hummus (optional); chilli sauce (optional)

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins - 30 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Whip up a meat-free feast with sweet potato fries, halloumi, tzatziki, salad and warm flatbreads. Arrange everything on a serving board for people to help themselves

Vegetarian

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Chilli sauce

A star rating of 4.3 out of 5.21 ratings

Hummus

A star rating of 4 out of 5.183 ratings

Easy soft flatbreads

A star rating of 4.5 out of 5.83 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack Strong Roots Crispy Sweet Potato Fries
2 tbsp olive oil
2 tbsp shawarma spice mix

(see tip below)
225g block halloumi

cut into 8 thick slices

For the tzatziki

½ cucumber

coarsely grated
150g Greek yogurt
1 small garlic clove

finely grated
½ lemon

juiced
small handful of mint leaves

chopped

For the salad

2 tomatoes

chopped
1 small red onion

finely chopped
handful of radishes

halved and sliced (optional)
2 handfuls of rocket leaves
½ lemon

juiced
1 tbsp olive oil

To serve

4 flatbreads

or large wraps
4 tbsp hummus

(optional)
chilli sauce

(optional)

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Nutrition: Per serving

kcal749
fat38g
saturates15g
carbs72g
sugars27g
fibre11g
protein26g
salt3.79g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Tip the frozen sweet potato fries onto a large baking tray, drizzle over 1 tbsp of the olive oil, scatter over most of the shawarma spice and toss everything together well. Spread out into a single layer. Drizzle some oil over a second smaller tray and arrange the halloumi slices in a single layer. Sprinkle over the rest of the spice mix and turn to coat. Bake the fries and halloumi for 20-25 mins, tossing the fries occasionally until crisp and turning the halloumi over halfway through until golden.
step 2

To make the tzatziki, season the grated cucumber with salt, then put in a clean tea towel or sieve and squeeze out as much water as you can. Tip into a bowl, then stir in the yogurt, garlic, lemon juice and mint. Chill until needed. Will keep chilled for up to a day.
step 3

For the salad, toss everything together in a bowl and season lightly. Warm the flatbreads in the oven for 1-2 mins, or following pack instructions. Arrange the fries, halloumi, tzatziki, salad, flatbreads, hummus and chilli sauce on a large serving board for everyone to help themselves.

Shawarma spice mix

Combine 2 tbsp ground cumin, 2 tbsp ground coriander, 1 tbsp smoked paprika, 2 tsp ground turmeric, 2 tsp ground cinnamon, 2 tsp ground allspice, 1 tsp ground cardamom, 1 tsp ground ginger, 1 tsp freshly ground black pepper and ½ tsp cayenne pepper. Will keep in an airtight jar for up to three months. Use to season chicken thighs, lamb, mushrooms or cauliflower along with olive oil, lemon juice and yogurt, then roast, grill or barbecue until charred and fragrant.

Recipe from Good Food magazine, July 2026

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A star rating of 4.3 out of 5.14 ratings

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