2 thick slices halloumi cheese
½ teaspoon dried oregano
1 tablespoon olive oil
2 whole grain ﬂatbreads
2 roasted red peppers from a jar
6 slices roasted eggplants from a jar
½ cup Kalamata olives
Salt and pepper to taste
½ cup ﬂat leaf parsley leaves, chopped
- Sprinkle both sides of the halloumi with the oregano. Heat 1 tablespoon of olive oil in a non-stick frying pan, and then brieﬂy fry the halloumi on both sides until golden.
- Meanwhile, heat the ﬂatbreads over a naked gas ﬂame or a large frying pan for a few seconds on each side.
- Halve the peppers, remove any stray seeds, and thickly slice. Add the peppers to the pan with the halloumi, along with the eggplant and olives. Heat through, and squeeze the juice of half the lemon over the mixture. Season with salt and pepper.
- To serve, divide the mixture between the warm ﬂatbreads, and top each with parsley. Cut the remaining lemon half into two wedges, and serve alongside the wraps.
Recipe adapted from BBC Good Food magazine. Photo courtesy of istockphoto.com.
Total Fat: 28g
Saturated Fat: 8g