Halloumi And Roasted Pepper Wraps Food

HALLOUMI AND ROASTED PEPPER WRAPS

Steps:

• Heat the oil in a large frying pan and fry the red pepper over a medium heat for 3-5 mins, until softened
• Add the garlic and chilli and cook for a further 1 minute, then set aside
• Pat the halloumi dry with kitchen paper, then press each side into the sesame seeds to coat evenly
• Fry the halloumi over a medium heat for 2-3 mins on each side, until golden
• Stir the houmous, chickpeas, parsley, if using, lemon zest and juice together in a bowl, then spread half on each of the wraps
• Arrange the halloumi on top, then spoon on the pepper mixture and some rocket leaves
• Roll up the wraps and serve with the rocket, cucumber and tomatoes

ROASTED PEPPER & HALLOUMI WRAPS

Steps:

• 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.)
• 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.

HALLOUMI AND PEPPER COUSCOUS

Steps:

• Place the couscous in a shallow dish and pour over 1 1/4 cups boiling water or boiling hot vegetable stock. Cover tightly with plastic wrap and leave for 5 minutes Tip the roasted peppers into a small pan and heat gently for 3-4 minutes.
• Heat one tbs of the oil in a large frying pan and fry the garlic for 1 minute Add the mushrooms and fry for 3-4 mins until lightly golden. Set aside.
• Meanwhile, add the remaining oil to the frying pan and gently fry the halloumi for 2 mins until lightly golden.
• Stir the peppers and chopped herbs through the couscous and season with salt and pepper. Spoon onto plates and top with the pan-fried halloumi and mushrooms. Serve immediately.

ROASTED RED PEPPERS WITH HALLOUMI

Steps:

• Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
• In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
• Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
• Serve warm.

HALLOUMI FAJITAS

Steps:

• Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
• Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn't break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.
• Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
• Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.