Halloumi wraps with crunchy za'atar chips
- Cassie Best
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Serves 4
Easy
Prep: 25 mins
Cook: 45 mins
A star rating of 4.9 out of 5.10 ratingsRate
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Dust chips with za’atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
6 floury potatoes
(about 850g)
-
3 tbsp vegetable oil
-
1 tbsp za’atar
-
1 tsp dried oregano
-
2 tomatoes
chopped
-
10cm piece cucumber
quartered lengthways and cut into triangles
-
1 lemon
halved
-
½ red onion
thinly sliced
-
2 x 225g blocks halloumi
-
1 tbsp olive oil
For the spiced tzatziki
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200g natural yogurt
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1 small garlic clove
crushed
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1 tsp red wine vinegar
-
10cm piece of cucumber
-
2 tsp harissa paste
For the flatbreads
-
250g natural yogurt
plus extra for dusting
-
250g self-raising flour
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Nutrition: Per serving
-
kcal945
-
fat43g
-
saturates22g
-
carbs93g
-
sugars15g
-
fibre7g
high
-
protein43g
-
salt4.5g
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Method
-
step 1
Cut the potatoes into 1cm-thick chips – leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
-
step 2
Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften – you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
-
step 4
Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za’atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
-
step 5
Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
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step 6
Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
-
step 7
Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
-
step 8
Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.
Recipe from Good Food magazine, September 2022
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A star rating of 4.9 out of 5.10 ratings
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