Halloumi Wraps Recipe with a Harissa Yoghurt Sauce

Halloumi cheese salad wraps with roasted peppers and a sweet harissa yoghurt sauce.

Halloumi Wraps Recipe with a Harissa Yoghurt Sauce

These delicious fried halloumi cheese wraps are a gloriously delicious lunch dish and are loaded with roasted peppers, cucumber, tomato and red onion and topped with a fantastic harissa pasta and yoghurt sauce.

Course Lunch, Main Course

Cuisine European

Diet Vegetarian

Keyword halloumi cheese wrap, halloumi wrap vegetarian, halloumi wraps

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 835kcal

Author Brian Jones

Ingredients

6 Small Soft Flour Wraps

For the Halloumi Cheese:

200 g Halloumi Cheese 7oz
1 tablespoon Olive Oil
½ tablespoon Zaatar
½ teaspoon Sumac

For the Vegetables:

2 Small Bell Peppers Any Colour You Want
2 Small-Medium Tomatoes 200g Total
1 Small Red Onion 100g
½ Small Cucumber 150g Total
Fresh Coriander to Garnish

For the Sauce:

150 g Natural Yoghurt ½ Cup
1-2 tablespoon Rose Harissa Paste
10 g Runny Honey ½ tablespoon
1 Pinch Salt

Instructions

Roast the peppers until blistered, and then place them in a bowl and cover with cling film.
You can do this either in the oven (220°C or 430°F) or in an Air Fryer (200°C or 390°F); it will take around 20-25 minutes in an air fryer or 30-35 minutes in the oven.
Cut each tomato into 16 wedges, remove the seeds and discard them.
Top and tail the red onion, cut it in half, peel it and then slice it as thinly as you can.
Cut the half of cucumber in half, remove the seeds with a teaspoon and then cut it into strips, and cut the strips in half lengthways.
When the peppers have cooled enough to handle, remove the stems and peel off the skin, scrape out the seeds (discard these) and then cut the flesh into strips.
There will be a bit of liquid in the base of the bowl where the peppers were steamed. Keep this, we will use it later.
Mix the ingredients for the sauce in a small bowl, adding salt to taste
Cut the halloumi cheese into strips around 1cm (just under ½") in profile.
Heat a 30cm or 12" (nonstick) frying pan over a high heat and when it is hot, add the olive oil, followed by the halloumi and cook until golden on all sides, this will take around 5-6 minutes.
When the halloumi is nicely golden, pour in the juices from the roasted peppers and cook for 10-15 seconds.
Sprinkle with half of the zaatar and sumac and toss to coat. Mix the rest and serve it on the side.
Serve it all and build your own wraps.

Notes

The timing for this recipe includes roasting the peppers in an air fryer; if you are cooking them in the oven, you should add another 10 minutes. If you are using store-bought roasted peppers, the overall time should be reduced by 25 minutes.

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