Mini Spiced Halloumi Wraps
An easy vegetarian dish for summer, these mini spiced halloumi wraps from Mimi Harrison feature layers of crunchy coleslaw, creamy dressing and crispy grilled halloumi.
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Introduction
This recipe was the first time I experimented with coating halloumi cheese in curry powder and wow, now it’s the only way I want to enjoy halloumi. The flavour combination is dreamy and when paired with a refreshing salad and a tangy sauce, all encased in a tasty wrap, it makes for the best speedy lunch. Purchasing the pre-made cabbage mix or coleslaw cuts the cost as you don’t have to individually buy the white cabbage, red cabbage and carrots for the slaw and it saves you time.
Ingredients
| 2 tsp | curry powder |
| 1 tbsp | rapeseed oil or olive oil |
| 225g | halloumi cheese, sliced into 1cm strips |
| 200ml | natural yoghurt or mayonnaise |
| juice of ½ | lime |
| 8 | mini wraps |
| 2 heads | baby gem lettuce, washed and sliced |
| 275g | cabbage mix or coleslaw |
| salt and pepper to taste | |
| small handful of | fresh mint, leaves picked and roughly chopped (optional) |
Method
Add the curry powder and rapeseed oil to a bowl and stir to combine. Add the halloumi strips to the bowl and coat in the curry powder oil.
Preheat a griddle pan over a medium/high heat, place the halloumi strips into the pan and fry for about two or three minutes on each side until golden and crispy.
Meanwhile, for the dressing, combine the yoghurt with the lime juice, a pinch of salt and lots of pepper. (Use the juice from a quarter of a lime if you like less tang.)
Take a mini wrap, add a layer of sliced lettuce and a serving of cabbage mix. Drizzle over some creamy, tangy yoghurt dressing and top with some of the spiced halloumi strips. Garnish with a little of the chopped mint leaves, if you like. Fold the wrap over before devouring. Repeat the layering process for each wrap.
Note: If you have any spare baby gem lettuce or cabbage mix, you can enjoy it as a side salad with a drizzle of leftover dressing.
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