Harissa halloumi & roasted vegetable wraps - harissa marinated halloumi cheese, roasted vegetable and houmous flatbreads with spiced sweet potato wedges.
I've been trying to lay off the baking a bit for a while after overdosing on sweets over Christmas... On Christmas Eve I spent the entire day in the kitchen preparing four desserts, two for Christmas day and two for Boxing day!
So I've got another savoury recipe for you today, harissa marinated halloumi, roasted vegetable and houmous flatbread wraps with spiced sweet potato wedges. It is a relatively healthy meal, with plenty of veg and tonnes of flavour and is very easy to throw together.
This makes a great informal, help-yourself kind of meal, perfect for relaxed entertaining, and in the summer it could easily be adapted to cook on the barbecue. I used Encona Moroccan Harissa Marinade to flavour the halloumi, don't use regular harissa paste unless you really like your chilli as it will be very spicy!
If you can't find the marinade then piri piri sauce will also work well. I made my own flatbreads using the recipe in this post; but shop bought flatbreads, tortilla wraps or pitta breads are all fine here.
Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges
Ingredients
Harissa Halloumi
- 250 g (9oz) block halloumi cheese, cut into 12 slices
- 2 ½ tbsp harissa marinade or piri piri sauce
Roasted Vegetables
- 1 courgette sliced
- 1 red pepper cut into bite sized pieces
- 1 red onion sliced into thin wedges
- 250 g (9oz) mushrooms, sliced
- 1 tsp smoked paprika
- 1 ½ tbsp olive oil
- salt and pepper
Sweet Potato Wedges
- 4 small sweet potatoes
- 1 ½ tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
Harissa Yoghurt
- 150 g (5oz) Greek yoghurt
- 2 tbsp harissa marinade or piri piri sauce
To Serve
- 4 flatbreads wraps or pittas, warmed
- houmous
- salad leaves
Instructions
- Preheat the oven to 220C/425F/gas mark 7. Coat the halloumi with the harissa marinade and set aside.
- Tip the vegetables into a large roasting tray, drizzle over the olive oil, sprinkle over the paprika, season with salt and pepper and toss everything together to coat. Roast for about 25 minutes until the vegetables are browned and the excess water has evaporated.
- While the vegetables are cooking, scrub the sweet potatoes well (there is no need to peel) then slice each one in half length-ways; cut each piece length ways into 4 so that each potato yields 8 wedges. Tip the wedges into a roasting tray, drizzle with the olive oil and sprinkle over the cumin and paprika, toss to combine.
- When the vegetables have finished roasting, turn the oven down to 200C/400F/gas mark 6 and place the wedges in the oven. Roast for 25-30 minutes until browned and tender then season well with salt. Return the tray of vegetables to the oven for the final 5-10 minutes of cooking to warm through.
- While the potatoes are cooking make the harissa yoghurt by simply mixing together the yoghurt and harissa marinade.
- When the potatoes are almost ready, heat a little olive oil in a grill pan over a medium-high heat. Fry the halloumi slices for a couple of minutes per side until browned.
- To serve, spread each warmed flatbread with a dollop of houmous, top with the roasted vegetables and halloumi and a handful of salad leaves. Serve the sweet potato wedges alongside with the harissa yoghurt for dipping.
I am sharing these with Fiesta Friday hosted by Simply Vegetarian 777 and Food Eat Love, Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Foodie FriDIY, Foodie Friends Friday, Friday Favourites and Friday Features
Johanne Lamarche
This looks so good!
Corina
What a gorgeous meal! I'd love to eat this. Harissa is one of my favourite spices pastes and it's just so versatile.
hannahhossack
Thanks Corina 🙂 I really like harissa as well, I'm a bit of a chilli fiend!
Sarah Pylas (Grenglish/Yiayia's Kouzina)
I love haloumi! These look fab and will be great on the BBQ when we get it out again.
hannahhossack
I love halloumi too 🙂 and it's a great veggie option for barbeques
Liz @ spades, spatulas, and spoons
I have some of that cheese in my fridge and you have inspired me! This looks wonderful.
hannahhossack
Thanks Liz 🙂
DanielaApostol
A fantastic dish and a great presentation, the colours are so vivid, inviting us to try the food. Very nice!
hannahhossack
Thank you!
Anita Wellsbury
Will the cooked filling freeze?
hannahhossack
Hi Anita, yes I think so.