Roasted Pepper and Halloumi Wraps
If you love halloumi – and how could you not – you will love this Mediterranean vegetable wrap. Grilling slices of halloumi gives the cheese an incredible flavor that is hard to forget. The recipe calls for roasted peppers and eggplant from a jar, but if you have extra time on your hands, try roasting them yourself!
Active time
20 minutesTotal time
20 minutesYield
2 ServingsNutrition
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Ingredients
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
Instructions
- 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.
Nutrition
Calories: 410Total Fat: 28g
Saturated Fat: 8g
Sodium: 770mg
Carbohydrate: 31g
Fiber: 8g
Protein: 12g
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