Lamb And Haloumi Wraps Recipes

LAMB AND HALOUMI WRAPS

Steps:

• Marinate the lamb in olive oil, mixed spice, salt and crushed garlic. Chill in the fridge for at least 30 minutes (if possible).
• To make the tzatziki: mix together Greek yoghurt, cucumber, lemon and mint. Season with salt and pepper then set aside and chill in the fridge until ready to use.
• Cook the lamb in a hot frypan for 3-4 minutes on each side then place on a board to rest while you cook the haloumi.
• Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden and cooked through.
• Slice the lamb into 2cm thick slices.
• Warm the wraps in the oven or toast for 30 seconds on each side in a dry fry pan.
• To assemble: spread the warm wraps with a generous dollop of the tzatziki, then add the cherry tomatoes, fresh rocket, sliced lamb and grilled haloumi.
• Wrap them up and serve immediately.

GRILLED HALLOUMI WRAPS

Steps:

• Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
• Whisk together olive oil and lemon juice in a small bowl; set aside.
• Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
• Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
• Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
• Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

HALLOUMI WRAPS WITH CRUNCHY ZA'ATAR CHIPS

Steps:

• Cut the potatoes into 1cm-thick chips - leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
• Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
• Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften - you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
• Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za'atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
• Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
• Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
• Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
• Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.

ROASTED PEPPER & HALLOUMI WRAPS

Steps:

• 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.)
• 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.