Grilled Halloumi and Roast Veg Wrap

About This Recipe

This wrap reflects how thoroughly halloumi has become part of Australian cafe cooking, grilled until deeply charred on both sides and paired with a tray of roasted vegetables for a filling, portable lunch. The key to halloumi is dry, high heat — a wet cheese or a pan that isn't hot enough steams it instead of giving it the crisp, salty crust that makes it worth cooking at all. Roasting the vegetables — capsicum, zucchini and red onion — until their edges caramelize adds sweetness that balances halloumi's saltiness, and a herbed yogurt sauce with lemon and garlic ties the whole wrap together without needing a heavier dressing. Wrapping everything in a warmed flatbread, then pressing it briefly in a hot pan, seals the wrap and gives it a light char. It's the kind of lunch found at Australian cafes and food trucks everywhere, built for eating on the go without falling apart halfway through.

Ingredients

Serves 4

• 9 ozhalloumi(sliced)
• 1red bell pepper(sliced)
• 1zucchini(sliced)
• 1red onion(sliced)
• 3 tbspolive oil(divided)
• 0.75 cupplain yogurt
• 1 clovegarlic(minced)
• 2 tbspfresh mint and parsley(chopped)
• 1 tbsplemon juice
• 4large flatbreads or wraps
• 2 cupsbaby spinach

Instructions

1. 1

   Roast the vegetables

   Toss bell pepper, zucchini and onion with 2 tbsp olive oil. Roast at 425°F for 20 minutes until caramelized at the edges.

2. 2

   Make the yogurt sauce

   Whisk together yogurt, garlic, mint, parsley and lemon juice with a pinch of salt.

3. 3

   Grill the halloumi

   Heat remaining oil in a dry skillet over medium-high heat. Fry halloumi slices 2 minutes per side until deep golden.

   Make sure the halloumi is patted dry and the pan is properly hot before it goes in — a wet cheese or a lukewarm pan steams it instead of giving a crisp crust.

4. 4

   Warm the flatbreads

   Warm the flatbreads briefly in a dry pan or in the oven so they're pliable.

5. 5

   Assemble

   Spread yogurt sauce on each flatbread, layer with spinach, roasted vegetables and grilled halloumi.

6. 6

   Wrap and press

   Fold the wraps tightly, then press briefly in a hot dry pan for 1 minute per side to seal and lightly char.

7. 7

   Serve

   Slice in half and serve immediately.

Variations

• •

  Add hummus in place of or alongside the yogurt sauce for extra creaminess.

• •

  Swap halloumi for grilled chicken for a non-vegetarian version.

• •

  Add a handful of toasted pine nuts for extra crunch and richness.

Storage

Best assembled and eaten fresh; store roasted vegetables and yogurt sauce separately in the fridge up to 3 days, and grill halloumi fresh each time.

Frequently Asked Questions