Name: Roasted pepper & halloumi wraps
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Greek
Ingredients: 2 thick slices halloumi cheese; ½ tsp dried oregano; 1 tbsp olive oil; 2 Arab flat bread (they look like circular pitta bread); 2 roasted red peppers from a jar; 6 slices roasted aubergines from a jar; handful of Kalamata olives; 4 lemon wedges; good handful flat leaf parsley sprigs

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Roasted pepper & halloumi wraps

Roasted pepper & halloumi wraps

Good Food team

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Serves 2

Easy

Cook: 10 mins

A star rating of 4.2 out of 5.11 ratingsRate

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For some fast finger food, roll up some roasted pepper and halloumi wraps

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 thick slices halloumi cheese
½ tsp dried oregano
1 tbsp olive oil
2 Arab flat bread

(they look like circular pitta bread)
2 roasted red peppers

from a jar
6 slices roasted aubergines

from a jar
handful of Kalamata olives
4 lemon

wedges
good handful flat leaf parsley

sprigs

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Nutrition: per serving

kcal561
fat35g
saturates8g
carbs51g
sugars0g
fibre5g
protein14g
salt0.91g

low

Method

step 1

Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
step 2

Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

Recipe from Good Food magazine, February 2004

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A star rating of 4.2 out of 5.11 ratings

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