Recipe

Grilled vegetable and haloumi wraps

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
    Print

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
  • 1
    Heat a barbecue (or grill pan or non-stick frying pan).
  • 2
    Combine eggplant, zucchini, kumara, capsicums, oil, oregano, salt, pepper, half the juice and half the garlic in a large bowl.
  • 3
    Cook 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.
  • 4
    Combine remaining juice and garlic with yoghurt and paprika in a small bowl.
  • 5
    Barbecue haloumi until browned on both sides and heated through.
  • 6
    Divide vegetables and haloumi among warm pita breads; top with baby spinach. Drizzle with yoghurt mixture and wrap tightly to enclose filling.