Homemade: Halloumi and Red Pepper Spelt Wrap

I’m in love with halloumi.

I know it’s a typical food for vegetarians to be in love with but oh my god it’s good. Especially when fried. It’s crispy on the outside and chewy on the inside. Seriously I’m salivating right now.

Give me any dish surrounding halloumi and chances are I will love it. If you don’t love halloumi then I suggest you give up now because this wrap is celebrating all things fried cheese. I can’t stress enough how tasty and brilliant this wrap is. I’ve not only eaten it for lunch but also breakfast and I expect at some point I’ll end up eating it for dinner.

There are a few components of this wrap. The halloumi, the red pepper and tomato sauce and the wrap. I really love making all these from fresh because it tastes so good but feel free to sub in a shop bought wrap if you’re not feeling in the mood to make it. However, what I suggest is making a large quantity of wraps and freezing them. This way you always have a stash on hand which means you are only minutes away from deliciousness.

Likewise, the sauce can be made in advance. The recipe for the sauce makes enough for two wraps meaning you put the rest in the fridge and keep for the next time you crave this wrap of halloumi lovers’ dreams.

Ultimately you can experiment. Swap the sauce for hummus or pesto or whatever floats your boat. Or maybe remove the paprika and add fresh basil or oregano. Replace the wrap with pitta bread or sourdough or a tortilla. The possibilities are endless. So, start cooking and have a bit of fun with it. The results are worth it.


Serves 1 (but makes extra sauce)

Preheat the oven to 200ºC (180ºC for fan ovens)/gas mark 6

12 cherry tomatoes
1 red pepper, sliced
1 garlic clove
1/2 tsp smoked paprika
20g pecans
90g white spelt flour (or use a combination of white and wholemeal flour)
1/2 tsp bicarbonate of soda
Pinch of salt
50ml lukewarm water
100g halloumi, sliced

Place the tomatoes, half of the pepper, garlic, smoked paprika and pecans in a baking tray. Drizzle with oil and season with salt and black pepper. Cook for 15 minutes. Once cooked, blitz in a blender until smooth. Leave to one side.

Mix together the flour, bicarbonate of soda, salt and water until a dough forms. If it is a bit wet add more flour or if too dry add more water. Lightly flour your work surface and roll out the dough as thin as you can into a circle shape.

Lightly oil two frying pans and heat. Turn both down to a low/medium heat. Place the halloumi on one pan and the wrap on the other. Once the wrap and halloumi have browned flip them over and cook on the other side.

Place the wrap on a plate, pour on half of the sauce recipe, sprinkle on the halloumi and the remaining red pepper. Wrap and enjoy!



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