Grilled vegetable and haloumi wraps
Apr 29, 2014 2:00pm- 15 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Grilled vegetable and haloumi wraps
- 3 baby eggplants, sliced thinly
- 2 zucchini, sliced thinly
- 1 kumara, sliced thinly
- 1 red capsicum, sliced thickly
- 1 yellow capsicum, sliced thickly
- 2 tablespoon olive oil
- 1 teaspoon dried oregano leaves
- salt and freshly ground black pepper
- 1/3 cup lemon juice
- 3 cloves garlic, crushed
- 4 large pita breads
- 3/4 cup plain yoghurt
- 1 teaspoon sweet paprika
- 250 gram haloumi cheese, sliced
- 75 gram baby spinch leaves
Method
Grilled vegetable and haloumi wraps
- 1Heat a barbecue (or grill pan or non-stick frying pan).
- 2Combine eggplant, zucchini, kumara, capsicums, oil, oregano, salt, pepper, half the juice and half the garlic in a large bowl.
- 3Cook vegetables on a heated barbecue (or grill pan or frying pan), in batches, until tender. Transfer to a serving platter; cover to keep warm. Add pita bread to barbecue, cook until browned lightly on both sides and just heated through.
- 4Combine remaining juice and garlic with yoghurt and paprika in a small bowl.
- 5Barbecue haloumi until browned on both sides and heated through.
- 6Divide vegetables and haloumi among warm pita breads; top with baby spinach. Drizzle with yoghurt mixture and wrap tightly to enclose filling.
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