Roasted pepper & halloumi wraps
Serves 2
Easy
Cook:
For some fast finger food, roll up some roasted pepper and halloumi wraps
Skip to ingredients
Showing items 1 to 3 of 6
- 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 peppersfrom a jar
- 6 slices roasted auberginesfrom a jar
- handful of Kalamata olives
- 4 lemonwedges
- good handful flat leaf parsleysprigs
Nutrition: per serving
- kcal561
- fat35g
- saturates8g
- carbs51g
- sugars0g
- fibre5g
- protein14g
- salt0.91glow
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.
