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Ras-el-Hanout Halloumi Wraps

Ras-el-Hanout Halloumi Wraps

Time

30 Minutes

Serves

2

Cuisine

Moroccan

Heat

Sultry

Dietary:

Vegetarian

Making this recipe

Ingredients

For the halloumi:
200g halloumi, sliced
1 tbsp Ras-el-Hanout
2 tbsp olive oil

For the salad:
¼ white cabbage, shredded
Handful of parsley, chopped
Handful of pomegranate seeds
¼ tsp salt
½ tsp Lemon Pepper
1 tbsp vinegar
1 tbsp olive oil
½ lemon, squeezed

For the onions:
½ red onion, thinly sliced
1 tsp Ras-el-Hanout
2 tbsp olive oil

For the sauce:
4 tbsp plain yoghurt
1 tsp Chermoula Spice Blend

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Method

For the halloumi:

Step 1:

Mix the Ras-el-Hanout with the olive oil and add in the halloumi, making sure each side is well coated. Set aside and leave to marinate for 1 hour.

Step 2:

When ready to cook, heat a frying pan on a low heat and add a dash of oil. Cook on each side for around 4 minutes or until golden brown.

For the salad:

Step 1:

In a large bowl, combine all the salad ingredients and mix well.

For the onions:

Step 1:

Mix the onions, Ras-el-Hanout and olive oil together.

Step 2:

Fry the onions on a low flame for around 7 minutes until soft and aromatic.

For the sauce:

Step 1:

In a bowl, mix the yoghurt with the chermoula.

Assembling the wrap:

Step 1:

Place a handful of salad in the middle of the wrap, followed by a spoonful of onions. Top with a few pieces of halloumi and drizzle the chermoula sauce on top.





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