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

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


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


  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.