Charred sweetcorn, pepper and halloumi wraps recipe
Say hello to your new favourite vegetarian dinner, with harissa-spiced halloumi sticks stealing the show and a charred sweetcorn salad adding a welcome smokiness to the dish. Add a drizzling of homemade lime yogurt, wrap it up in a wholemeal tortilla and serve with homemade wedges for a super satisfying veggie main. See method
- 4 baking potatoes, scrubbed and cut into wedges
- 3 tbsp vegetable oil
- 320g frozen sweetcorn
- 2 mixed-colour peppers, sliced
- 1 courgette, cut into thin half moons
- 150g fat-free Greek-style yogurt
- 1 lime, zested and ½ juiced
- 225g block halloumi, cut into 8 slices, then halved lengthways into sticks
- 1 tbsp harissa seasoning
- 8 wholemeal tortilla wraps
- 120g bag mixed leaf salad
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray, season and toss with 2 tbsp oil, then spread out on the tray. Roast for 30-35 mins, turning halfway through, until crisp.
Meanwhile, heat 1 tbsp oil in a large frying pan over a high heat Fry the sweetcorn for 6-8 mins, stirring occasionally, until golden. Stir in the peppers and courgettes and fry for 8-10 mins until tender.
Mix the lime zest and juice with the yogurt in a small bowl. Cut the remaining lime into wedges.
Wrap the tortillas in a foil parcel and put in the oven under the potatoes for 4-5 mins to warm through. Sprinkle the harissa seasoning onto a plate and press both sides of the halloumi slices into it. Heat a nonstick frying pan over a medium heat and dry-fry the halloumi for 2-3 mins each side until golden and crisp. Transfer to a plate.
Add a spoon of the lime yogurt to the wraps and top with salad. Spoon over the sweetcorn mix and add the halloumi. Serve with the potatoes and lime wedges to squeeze over.
See more Halloumi recipes