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Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges

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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 1/2 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 1/2 tbsp olive oil
  • salt and pepper

Sweet Potato Wedges

  • 4 small sweet potatoes
  • 1 1/2 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

  1. Preheat the oven to 220C/425F/gas mark 7. Coat the halloumi with the harissa marinade and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. While the potatoes are cooking make the harissa yoghurt by simply mixing together the yoghurt and harissa marinade.
  6. 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.
  7. 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. Martin @ The Why Chef

    I’ve been looking for a new way to use halloumi since the wife finally tried and realised she loved it a few months back! Although I was frying it in bacon fat at the time… I’ll be making them flatbreads as well, cheers!

    Reply

  3. Eb Gargano

    Yum! These look so delicious! I adore the combination of harissa and halloumi and I love the idea of serving them with sweet potato wedges – such a good idea! I find the strength of harissa varies enormously from brand to brand…some are very mild (I had one from Bart that was really not hot at all) while at the other end of the spectrum they can pretty much blow your head off! Definitely pinning this recipe for future reference! Eb x

    Reply

  6. supergoldenbakes

    I must admit I am not super keen on halloumi (something about the texture) but I am definitely onboard with the rest. May just substitute with feta 🙂
    They look absolutely delicious though – hopefully I can convert the kids to eat more wraps and pittas.

    Reply

  7. Amy

    This is just the way I want to satisfy my midweek cravings! I love haloumi and any excuse to stuff it into something, serve it on top of something, or just get it into my face is always welcome. I think you must be my spirit animal – I need this on my plate now!

    Reply

  9. Lukeosaurus And Me

    Oh my! This looks absolutely mouth watering. I’m definitely pinning for later & printing it out later tonight. I don’t like crazy spicey food but this just looks so good. Haloumi is a huge weakness of mine so I try to avoid it, but this just looks too good! Ray xx #tastytuesdays

    Reply

  11. Julia@Vikalinka

    Hannah, I can’t even tell how much I loved fried halloumi, my guilty pleasure! This wrap looks so fabulous! I am so with you on the baking front, I think it might be Valentine’s Day before I dust off my baking stuff and bake again. 🙂

    Reply

  14. FrugalHausfrau

    This is insane! What a gorgeous meal – and I’m so glad you mentioned the Harissa not being an ideal substitute for the harissa marinade because my sister just brought me some harissa from one of her fave restaurants so my mind immediately went there!

    If you are up for one more link up party, we’d love to have you join in on Throwback Thursday – just click back to my blog and you’ll see it a couple of posts down! And happy New Years!

    Reply

  20. petra08

    Anything with cheese will always catch my eye but halumi and harissa is just a revelation. I would never have thought of using them together (not sure why), how clever. I can just imagine the lovely taste and I will for sure make this in the summer on the barbecue as well! Thank you for bringing this to Fiesta Friday! 🙂

    Reply

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  5. […] For the recipe (and how make sweet potato wedges and yoghurt sauce) go to this website. […]

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