SPECIAL HALLOUMI WRAP

Updated at: Thu, 17 Aug 2023 13:45:00 GMT

Step 1

Preheat oven to 220C grill. Rub the peppers with salt and oil and cook for 35 minutes till all sides are mostly blackened, turning over once halfway through. Remove the peppers and lightly tent with foil, covering them completely.

Step 2

Meanwhile, prepare the marinade. Gently heat 2 -3 tbsp oil in a pan. Once sizzling, turn off the heat and add the chopped garlic, smoked paprika and chili flakes.

Step 3

Once the oil has cooled a little, slowly whisk in the lime juice and sugar.

Step 4

Take the cooled peppers and remove the skin, core and seeds. Slice into thin strips and mix into the marinade. Cover and once completely cool, keep in the fridge. This makes more than necessary for the wraps and can keep for up to a week in the fridge.

Step 5

Thinly slice red onions into half moons.

Step 6

Mix the lime juice, salt, and brown sugar. Add the onions and stir. Cover and keep in fridge.

Step 7

Mix the oil with a sprinkle of lemon pepper and paprika. Slice halloumi and brush with the oil. Heat oil in a heavy cast iron pan ( or good quality frying pan) on medium high. Fry halloumi on both sides til golden brown and starting to melt.

Step 8

Lowering the heat, wrap half of the halloumi in each wrap. Use a double wrapping for a thicker, sturdier wrap.

Step 9

Wipe excess oil off the pan, if any (or add pil if pan is getting dry). Fry the halloumi wraps til both sides are lightly golden.

Step 10

Geny unopen the wrap and add your other toppings. You can add any sauces you have : yoghurt sauces go well with this, as well as toum. Sriracha mayo, chili sauces are also a nice addition. Its a good idea to use one creamy sauce and one chili sauce for extra flavour

Step 11

Besides the pickled onions and roasted peppers: herbs, salad, pickled cucumbers, pickled chili, and thinly julliened carrots are great toppings for your wrap.

0 liked

0 disliked