So this is the second recipe in a row using halloumi, and that is not a coincidence. These wraps are a very similar taste profile to last week’s quinoa bowl. Halloumi is such a great protein, I really think people should eat it more often. It goes with most fresh foods and herbs, especially grilled veggies! Therefore, it’s the perfect protein for these chargrilled veggie wraps.
Sadly, as pretty as this is, I couldn’t try it as I can’t eat anything in there except halloumi, herbs, and onion. However, it certainly got the seal of approval from my mum, who ate hers for lunch at around 11am! The second one was wrapped up in the fridge for the next day too. After all, halloumi wraps are apparently just too good to go to waste!
This recipe is clearly not ideal for anyone who has trouble with chopping veggies. However, if you struggle more with cooking due to lack of energy and time then it’s pretty good! The grilling is fiddly as you have to add the veggies in the right order and keep stirring them. Luckily, it’s all done in just over 10 minutes so really that’s the hard part! Then you just have to spread the hummus, pick the herb leaves, and zest the lemon. Cooking halloumi is so easy it doesn’t even make the list.
To fry the halloumi for this recipe, you need a fair amount of olive oil in a non-stick pan. It should be decently hot so that when you add the halloumi slices, it sizzles, hisses and pops. Then you just need to keep it moving so it cooks evenly, and flip it when it’s golden brown. You don’t need to worry about undercooking it at all – it’s cheese, so you’re not going to get food poisoning or anything, it just wont be quite so warm. You can do this while the veggies are under the grill so that it’ll all be ready at the same time.
Now clearly, this is more of a summer recipe. And currently, as of writing this, it is the end of November. However, once I had the idea we just had to try it, seasons be damned! Plus, in a way it almost qualifies as warm comfort food. I’d certainly say halloumi is comfort food, at least. In summer, this would be incredible with tomatoes of all colours fresh from the garden – the more colours you can include, the better! We had to make do with simple red baby plum tomatoes, but shoot for the stars! Bonus points if the other veggies are also from your garden too.
Chargrilled Veggie & Halloumi Wrap
For the veggies:
- cooking spray or olive oil
- 1 small red onion cut in to thick wedges
- 2 1cm slices aubergine cubed
- 1 2cm chunk courgette cut in to sticks
- 1/4 pepper red/orange/yellow, cut in to strips
- 8 baby plum tomatoes halved
- salt and pepper to season
For the wrap:
- 4 slices halloumi
- 2 tbsp olive oil
- 2 tortillas
- 2 tsp roasted red pepper hummus or plain
- 1 lemon, zest only
- 1 sprig basil leaves torn
- 1 sprig parsley leaves torn
- 1 sprig dill torn
For the veggies:
- Coat onion and aubergine lightly in cooking spray or olive oil and grill for 2 minutes.
- Stir and add courgette. After 2 minutes, add the strips of pepper and toss with a little more oil or cooking spray.
- Grill for 3-4 minutes and then add the tomatoes. Continue to grill until lightly chargrilled and then season lightly with salt and pepper.
For the wrap:
- Preheat a frying pan with the olive oil over medium heat and once hot, add halloumi. Flip when lightly browned on one side and remove from heat once golden brown on the other.
- Spread tortillas with hummus and spread the roasted veggies over the top. Then add halloumi, lemon zest and herbs. Roll up and serve warm.
If you like the flavours of this, try this roasted veggie & halloumi quinoa bowl – it’s great as a single serve meal prep and can be multiplied to feed however many people you want! Or, if you’re looking for more vegetarian lunch ideas, try this orzo pasta salad. It makes a single serving and can be prepared in advance, perfect for all your lunchbox needs!
If you’re looking for more info on what halloumi is and how to cook it, you can find my complete guide here