Roasted pepper & halloumi wraps

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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.)
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.

Per serving

561 kcalories, protein 14g, carbohydrate 51g, fat 35 g, saturated fat 8g, fibre 5g, salt 0.91 g

Latest comments and suggestions

• vickivale

  28 May 2008

  vickivale rated and commented on this recipe

  

  delicious! made for a really nice lunch and the boyfriend had seconds! found it difficult to find the aubergines in a jar so used a fresh one. make sure you check your olives - i forgot to check mine and they had stones in. so had to whisk them out at the last minute!

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Ingredients

• 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 peppers from a jar
• 6 slices roasted aubergines from a jar
• handful of Kalamata olives
• 4 lemon wedges
• good handful flat leaf parsley sprigs

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Difficulty and servings

Serves 2

Preperation and cooking times

Cook 10 mins

Ingredients

• 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 peppers from a jar
• 6 slices roasted aubergines from a jar
• handful of Kalamata olives
• 4 lemon wedges
• good handful flat leaf parsley sprigs

Per serving

561 kcalories, protein 14g, carbohydrate 51g, fat 35 g, saturated fat 8g, fibre 5g, salt 0.91 g

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