These harissa halloumi kebabs pile roasted, spicy halloumi on whole grain wraps with sautéed vegetables, herbs and yoghurt for an easy, healthy vegetarian dinner.
Whole spelt flour is healthy, nutty and delicious and a hot, heavy frying pan is all you need to have fresh bread on the table in minutes. Add to that soft chunks of halloumi caramelised with harissa, roasted vegetables and other tasty bits and pieces and you’ve got yourself a magnificent feast.
Serve so everyone can make their own kebabs, piling hot, roasted harissa halloumi and vegetables on the nutty spelt wraps, with creamy yoghurt and tart squeezes of lemon.
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Looking for more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!
Harissa halloumi kebabs
Ingredients
spelt-avocado wraps
- 250 g spelt flour
- 1 medium avocado
roasted portobello mushrooms and leeks
- 4 large flat mushrooms sliced
- 1 leek thinly sliced
harissa halloumi
- 2 packets halloumi cut into chunks
- 3 heaped tbsp harissa
to serve
- 1 red onion thinly sliced
- 2 big handfuls salad leaves and herbs
- 300 g Greek yoghurt
- 1 lemon cut into wedges
Instructions
for the wraps
- Add the flour, avocado and 1 teaspoon flaky salt to a food processor and blend to cut the avocado into the flour – there should be no lumps. With the machine running, add enough boiling water (about 90g, it depends on your flour) to form a soft, supple dough that is not sticky. Continue blending for 1-2 minutes to knead the dough, until it is smooth and a little shiny. Cover in plastic wrap and rest for at least 10 minutes.
- Heat a large, heavy frying pan over medium heat until very hot (you don’t need any oil). Divide the dough into 8 pieces, keeping the waiting dough balls covered with plastic wrap to stop them drying out. Roll the first wrap about 20cm wide and add to the pan – it should bubble in about a minute and be spotted brown on the heated side. If it takes much longer than that, the wrap will dry out before it browns and become tough and inflexible, so adjust the heat accordingly. Flip the wrap and cook for another minute to brown the other side. Keep the cooked wraps soft as you work by wrapping the stack in a clean, lightly damp tea towel.
for the vegetables
- Preheat the oven to 180°C. Add the vegetables to a baking dish and stir through a little oil. Roast for 30 minutes, stirring once, until the vegetables are well cooked and browned in places. Season with ½ teaspoon flaky salt and lots of pepper.
for the halloumi
- Add the halloumi to a baking dish and toss with the harissa. Roast for about 20 minutes (you can do this at the same time as vegetables), stirring once or twice to coat, until the cheese moisture has evaporated and the halloumi is very lightly browned.
to serve
- Pile the fillings onto the wraps and garnish with red onion, salad leaves, Greek yoghurt and squeezes of lemon juice.
Looking for more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!
