Roasted Pepper Halloumi Wraps Food

ROASTED RED PEPPER AND HALLOUMI WRAP

Steps:

• Heat a pan to medium high heat then cut the cheese into thick slices.
• Brush both sides with a bit of olive oil, and grill in the pan for about 3 - 4 minutes per side. Set aside
• Lay one wrap down and spread 1 tablespoon of pesto in the half closest to you
• Stack a leaf of lettuce and 3 of the piquillo pepper halves atop the pesto
• Top with 1 tablespoon of hummus and 1 table spoon of tzatziki
• A about 1/4 of the halloumi
• Fold the two side edges of the wrap in towards the middle until the almost touch
• Tightly roll the wrap from one end
• Repeat with remaining three wraps

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.

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.

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS

Steps:

• Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
• Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

GRILLED HALLOUMI WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
• Whisk together olive oil and lemon juice in a small bowl; set aside.
• Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
• Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
• Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
• Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

ROASTED RED PEPPER & HALLOUMI PARCELS

Steps:

• Slice the halloumi cheese into four thick slices.
• Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
• Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
• Place the other pepper quarters on top and press down lightly.
• Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.