Average: 5 (1 vote)
Active time
20 minutes
Total time
20 minutes
2 Servings

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

1 lemon 

Salt and pepper to taste

½ cup flat leaf parsley leaves, chopped

  1. 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.
  2. Meanwhile, heat the flatbreads over a naked gas flame or a large frying pan for a few seconds on each side.
  3. 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.
  4. 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. 


Calories: 410
Total Fat: 28g
Saturated Fat: 8g
Sodium: 770mg
Carbohydrate: 31g
Fiber: 8g
Protein: 12g

Yield: 2 Servings

How'd it Taste?

This was excellent. I added edamame to boost the protein a bit. Very good!

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