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Roasted pepper & halloumi wraps

Roasted pepper & halloumi wraps

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal561
fat35g
saturates8g
carbs51g
sugars0g
fibre5g
protein14g
low insalt0.91g
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Ingredients

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.

Recipe from Good Food magazine, February 2004

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Overall rating

Rating: 4 out of 5.6 ratings
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