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Roasted pepper & halloumi wraps

Roasted pepper & halloumi wraps

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(3 ratings)

Cook: 10 mins

Easy

Serves 2
For some fast finger food, roll up some roasted pepper and halloumi wraps

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition per serving

  • kcalories561
  • fat35g
  • saturates8g
  • carbs51g
  • sugars0g
  • fibre5g
  • protein14g
  • salt0.91g
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Ingredients

  • 2 thick slices halloumi cheese
  • ½ tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 Arab flat bread (they look like circular pitta bread)
  • 2 roasted red pepper from a jar

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 6 slices roasted aubergine from a jar

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • handful of Kalamata olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 4 lemon wedges

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • good handful flat leaf parsley sprigs

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  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.

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Comments, questions and tips

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Comments (3)

rachel_r's picture
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I made a variation of this for lunch. I didn't have any roasted peppers/aubergines in jars, so I just fried thinly-sliced red peppers and courgettes, then added the halloumi. The oregano gave the halloumi a nice taste. I used a tortilla wrap instead of flatbread. Lovely!

georgiegirl1's picture
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Really fab recipe, I used courgettes instead of aubergines and pan fried them and the peppers from fresh.
G

vickivale's picture
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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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