Roast pepper and haloumi wraps

February 20, 2009 (Last Updated: January 11, 2019)
Roast pepper and haloumi wraps recipe

 

To drink: Delaire Rosé 2008 is an elegant strawberry-flavoured picnic wine that’s just made for this dish. 

Print Recipe

Roast pepper and haloumi wraps

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 3 red peppers
  • 150ml olive oil
  • 2 garlic cloves, sliced
  • salt and freshly ground black pepper, to taste
  • 200g haloumi, sliced
  • 100g ready-made basil pesto
  • 6 wraps
  • 100g baby spinach, wilted

Instructions

1

Preheat the oven to 200°C.

2

Place the peppers in a bowl and pour over 50ml of the olive oil. Add the garlic and season, then toss with your hands to mix well. Roast until the peppers have blackened. Place in a bowl, cover with plastic wrap and leave to sweat for 10 minutes.

3

Peel the peppers and slice them thinly. Drizzle with 50ml of the olive oil and set aside.

4

Heat the remaining olive oil and gently fry the haloumi until golden and soft, about 5 minutes. Drain on paper towel.

5

Spread the pesto over the wraps, then top with the spinach, haloumi and peppers. Roll the wraps up, cut diagonally and store in an airtight container until ready to use.


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February 20, 2009 (Last Updated: January 11, 2019) By
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