Ras el Hanout Spiced Halloumi Wrap

I find lunch a tricky meal to plan for. I get bored of the bog-standard soups and salads. This recipe adds a bit of spice to the weekday lunch box. Ras el Hanout is a spice that originates in North Africa. The version that I have is a blend of celery salt, coriander, ginger, paprika, turmeric, cinnamon, black pepper, onion, cayenned, nutmeg, clove, cardamom, chilli flakes and rose petals. I bought mine online when I was doing a bit of spice shopping spree; it’s from the SpiceMasters brand. Let’s face it, Halloumi is yummy on its own but the ras el hanout brings it to the next level.


I figured that because it’s a lunch recipe, it might be best to go non-alcoholic with the drink pairing. I made this lovely pomegranate spritzer. If you did want to add a little booze, a spiced rum would work well.






Serves 1


Ingredients

Halloumi Wrap Ingredients

1 tortilla wrap, I used a multigrain for a bit of added texture

4 slices halloumi (if you like spicy food, try and find a chilli one, it’s yummy)

1 tbsp ras el hanout spice

2 tbsp olive oil

½ carrot

50g roasted peppers

2 tbsp pickled onions

2 tbsp Moroccan style hummus

Handful of baby spinach leaves

Chopped coriander to garnish

Pomegranate Spritzer Ingredients

2 tbsp pomegranate seeds

200ml pomegranate juice

100ml lemonade or soda water

3 tbsp mint, roughly shredded

Ice to serve

Method

Halloumi Wrap Method

1. Sprinkle the spice mix onto a plate. Coat each side of the Halloumi in the mix and set aside.

2. Heat a frying pan on a medium heat and add the olive oil and heat.

3. Add the halloumi to the frying pan and cook on each side for 4 minutes or until turning golden brown.

4. I like to heat my tortillas up slightly as otherwise they can be a bit doughy. If you are that way inclined, heat a separate frying pan. No need to add any oil and heat the tortilla on both sides for 3-4 minutes.

5. All you have to do now is to assemble the wrap: spread the hummus on the tortilla first and then layer the remaining ingredients on top. When you go to roll up the wrap, bring the ingredients to one end of the wrap, keeping the majority in the middle. Roll the edge into the middle, tucking in the sides as you roll. You can seal the end with a little bit of hummus to keep it together.

Pomegranate Spritzer Method

To make the spritzer, start with the ice at the bottom, then pomegranate juice, then the lemonade or soda water and finally the pomegranate seeds and the mint. Give a little stir and finish with a sprig of mint.

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