Our chili honey glazed halloumi is the perfect combination of sweet and salty. Delicious packed into our Capsicum & Roasted Garlic Wellbeing Wraps and paired with a fresh and vibrant Greek-style salad.
INGREDIENTS
- 6 Rebel Bakehouse Capsicum & Roasted Garlic Wellbeing Wraps
- 1 cup Greek yoghurt
- 1 tsp dried oregano
- 2 tbsp lemon juice
- 2 200g blocks halloumi cheese, cut into thick slices
- ¼ cup honey
- 2 tsp chili flakes
- Fresh dill – to serve
For the Greek salad:
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 cups cherry tomatoes, halved
- ¼ cup kalamata olives, halved
- ½ a telegraph cucumber, cubed
- ½ red onion, sliced
Makes 6 wraps
Takes 20 minutes to make
METHOD
- To make the Greek salad, whisk together the olive oil, red wine vinegar and oregano in a medium mixing bowl. Season with salt & pepper, add the cherry tomatoes, kalamata olives, cucumber and red onion and toss to coat.
- Meanwhile, combine the Greek yoghurt, dried oregano and lemon juice in a bowl and season with salt.
- Just before you’re ready to serve, add a splash of oil to a large fry pan over medium heat. Add the halloumi slices and cook until golden brown on both sides. Just before the halloumi has finished cooking, drizzle over the honey and chilli flakes and allow to bubble for about 20 seconds then remove from the heat.
- Lay the wraps down on a clean surface. Spread each wrap with a generous spoonful of the Greek yoghurt. Top with the Greek salad, chilli honey halloumi and a sprinkle of fresh dill.
- Roll up burrito style and cut in half or serve whole!
