Breakfast Wraps

I used seeded wraps, but use whatever type you prefer.

I love these for breakfast but they also make a great lunch/brunch dish.

I can pretty much kill any plant at 10 paces, but I have a faithful mint plant that needed a trim, so this is why I used mint. Basil or parsley also works really well if you prefer.

This is quick, easy and full of fresh clean flavours and different textures.

Serves 4

Ingredients

4 Wraps

2 Avocados (cut into chunks)

200 Grams Halloumi (cut into strips)

12 Cherry tomatoes (halved)

12 Mint leaves (torn)

1Tbsp Olive Oil

Method

  1. Heat the oil in a pan, and fry your halloumi until it is brown on both sides
  2. In each wrap assemble the ingredients, and roll up, it really is that simple

Halloumi Fajitas

It’s not totally authentic, but it is totally delicious.

Like everyone else I’m trying to go out as little as possible at the moment. I took a craving for fajitas and didn’t have the chicken I would normally use, or tortillas.

What I did find in the fridge was halloumi, which worked brilliantly. The saltiness of the cheese is yummy with the sweet peppers and onions, with little kick of chilli heat. I didn’t have tortillas, but I substituted these with Carribbean flat breads, I made using a recipe provided by the fantastic Debbie at D Rum Pot. Fusion cooking by accident rather than design.

The fajitas take 5 minutes to prepare, before popping in the oven. You have a delicious meal in less than 30 minutes.

Mmm Melting cheesy goodness

Ingredients

200 Grams Halloumi (cut into 1,1/2 cm strips)

1 Onion (sliced)

1 Red pepper (sliced)

1 Yellow pepper (sliced)

2 Tbsp Vegetable Oil

1/2 Tsp Cumin

1 Tsp Smoked paprika (I used the hot version, but if you are using sweet paprika then use a 1/2 teaspoon, and add a 1/2 teaspoon of chilli powder

Method

  1. Add the spices and oil in a bowl and mix until thoroughly combined
  2. Preheat your oven to 200 degrees
  3. Add the chopped vegetables and halloumi, to the oil and spices and mix until coated
  4. Transfer to a baking sheet, and bake for 15-20 minutes (or until the halloumi is golden brown)

Halloumi, Orange and Hazelnut Salad

Halloumi, orange and hazelnut salad

This is a quick and easy recipe, that makes a tasty lunch.  It’s also great as a simple starter, that can be done with little fuss if you are cooking for other people. 

The bright tangy orange balances the salty cheese and crunch of the nuts brings it all together.

Ingredients

1 Large orange

225 grams Halloumi

1 Tbsp. Olive oil

25 grams Hazelnuts

1 Packet of mixed salad

Olive oil and vinegar to dress the salad

Method

  • Cut the peel from the orange, making sure you take all the white pith off.  You should cut out segments (leaving the skin between the segments behind), or cut the peeled orange across thinly in rounds if you prefer.  (This can be done in advance, this is useful if you are making this as a starter).
  • In a dry pan toast the hazelnuts, until they smell nutty.  Don’t leave these unattended as they can burn. (This can also be done advance if you are making this salad as a starter).
  • Heat a frying pan with a tablespoon of oil, slice the halloumi in 1 cm thick slices and fry until golden brown on each side.
  • Divide the salad between the plates and dress with your preferred dressing (for this salad, I prefer olive oil and white wine vinegar)
  • Distribute the orange segments and hazelnuts between the plates and top with the fried halloumi.

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