BBQ
Honey & Harissa Halloumi Wraps
Info
These halloumi wraps are sticky, salty and sweet. Served with smoky garlic raita and quick pickled onions, this is sure to be a veggie BBQ favourite!Ingredients
Method
Ingredients
- 2 blocks of halloumi
- 1 jar of Bart Harissa Paste
- 2 tbsp runny honey
- 8 large tortilla wraps
- 1⁄2 bunch mint
- 1 bunch parsley
- Green Frenk chillies (optional)
- Olive oil
- Bart salt and pepper, to season
For the Raita:
- 1 cucumber
- 200g Greek yogurt
- 1 bunch mint
- 1⁄2 lemon
- 1⁄2 tsp Bart Smoked Garlic Paste
For the Pickled Onions:
- 1 red onion
- 100ml white wine vinegar
- 100g white sugar
- 2 tbsp Bart Sumac
Method
- Start by making the raita. Grate the cucumber and place into a sieve, season with a generous pinch of salt and leave to drain over a bowl for 20 minutes. Finely chop the mint. After 20 miniutes, squeeze the excess liquid out of the cucumber by placing it into a clean cloth and rinsing, discarding any liquid. In a bowl, mix with cucumber into the yogurt and mint. Season to taste and finish with a squeeze of lemon.
- To make the pickled onions place the sugar and vinegar in a pan with 100ml water and 1tsp salt. Bring to the boil, then take off the heat. While this heats finely slice the red onions and place into a bowl or container. Pour the heated liquor over the onions, add the sumac, and set aside.
- Pick the mint and parsley off the stalks. Lightly wash, drain well and add to a bowl. Mix the honey and harissa and set aside. Slice the halloumi into 1-inch-thick slices.
- When you’re ready to cook the halloumi on the BBQ, start by toasting the tortillas for a few minutes on each side. Remove from the heat and wrap in a clean tea towel to keep warm. Next add the halloumi, colouring each side for a few minutes until golden brown. Using a pastry brush or spoon, then add the honey and harissa marinade to the halloumi, covering well on each side. Cook for a few minutes further then take off the heat.
- Serve by spreading the raita onto a tortilla and topping with the halloumi, herbs, pickled onions, some crushed pistachios and a little extra sumac. Serve alongside a wedge of lemon and the chillies if you’re after an extra kick!
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