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    You are here: Home / Mains / Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges

    Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges

    Published: Jan 12, 2016 · Modified: Aug 29, 2018

    Go to Recipe

    Harissa halloumi & roasted vegetable wraps - harissa marinated halloumi cheese, roasted vegetable and houmous flatbreads with spiced sweet potato wedges.

    Harissa marinated halloumi wraps with roasted vegetables & spiced sweet potato wedges - Domestic Gothess

    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.

    Harissa halloumi, roasted vegetable and houmous flatbreads with spiced sweet potato wedges

    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 & houmous wraps with spiced sweet potato wedges - Domestic Gothess

     

    Harissa marinated halloumi wraps with roasted vegetables & spiced sweet potato wedges - Domestic Gothess
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    Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges

    Harissa halloumi & roasted vegetable wraps - harissa marinated halloumi cheese, roasted vegetable and houmous flatbreads with spiced sweet potato wedges.
    Course Main Course
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 4 people
    Author Domestic Gothess

    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.

     

    Vegetarian harissa marinated halloumi cheese flatbreads with roasted vegetables and spiced sweet potato wedgesI 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

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    Reader Interactions

    Comments

    1. Johanne Lamarche

      January 24, 2016 at 12:54 am

      This looks so good!

      Reply
    2. Corina

      January 25, 2016 at 11:42 am

      What a gorgeous meal! I'd love to eat this. Harissa is one of my favourite spices pastes and it's just so versatile.

      Reply
      • hannahhossack

        February 12, 2016 at 1:53 pm

        Thanks Corina 🙂 I really like harissa as well, I'm a bit of a chilli fiend!

        Reply
    3. Sarah Pylas (Grenglish/Yiayia's Kouzina)

      January 25, 2016 at 11:56 am

      I love haloumi! These look fab and will be great on the BBQ when we get it out again.

      Reply
      • hannahhossack

        February 12, 2016 at 1:52 pm

        I love halloumi too 🙂 and it's a great veggie option for barbeques

        Reply
    4. Liz @ spades, spatulas, and spoons

      January 26, 2016 at 9:23 pm

      I have some of that cheese in my fridge and you have inspired me! This looks wonderful.

      Reply
      • hannahhossack

        February 12, 2016 at 1:51 pm

        Thanks Liz 🙂

        Reply
    5. DanielaApostol

      January 29, 2016 at 2:00 pm

      A fantastic dish and a great presentation, the colours are so vivid, inviting us to try the food. Very nice!

      Reply
      • hannahhossack

        February 12, 2016 at 1:48 pm

        Thank you!

        Reply
    6. Anita Wellsbury

      September 21, 2020 at 2:03 pm

      Will the cooked filling freeze?

      Reply
      • hannahhossack

        September 22, 2020 at 9:31 am

        Hi Anita, yes I think so.

        Reply
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    Trackbacks

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      […] Voor het gehele recept (en hoe je zoete aardappel wedges en yoghurtsaus als bijgerecht maakt!) ga je naar deze website. […]

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    3. Make Lunch Fun Again with These 20 Delicious Vegetarian Wraps says:
      May 29, 2017 at 11:00 am

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    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

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