Food time: Mediterranean wraps

Happy Monday, beautiful people!

Today, I have something a little bit different, and a big bit exciting to share.

Today, I have a recipe for you. Well, I call it a recipe to make it sound swanky, it’s more of a lunch idea.

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(Action wrap shot. Photo by me.)

How does a Mediterranean wrap sound to you? Yummy, right? It features healthy veg and halloumi cheese and it’s super easy. It’s quite cheap too, which is always nice.

There are a couple of things to watch out for: halloumi is addictive. There will be some snaffly bits. You must do your best not to snaffle them, because if you manage not to, one batch of cooking can last you almost a week of lunches. And that little bit of genius is worth the restraint. (I think. I didn’t manage it, myself. I had to have crumpets for lunch, instead, for a couple of days. Quel domage…)

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(Halloumi, YUM. Photo by me.)

So here you go…

Mediterranean wraps (makes 4 servings)

You will need:

  • 1 aubergine (or egg plant for any American readers)
  • 2 courgettes (or zucchini for any American readers)
  • Olive oil
  • Lemon juice
  • Dried thyme
  • Crushed chilli flakes
  • 1 block of halloumi
  • 4 wraps
  • Sweet chilli sauce

Preheat the oven to 150ºC (ish, none of this needs to be precise).

Slice your aubergine and courgette thinly and scatter on baking trays.

Sprinkle olive oil, lemon, thyme and chilli flakes over the vegetables. I wasn’t specific with quantities, you don’t need to be either, just go wild.

Bake the veggies for 15-20 minutes, or until they are looking a bit juicy/gnarly/crispy (mine were all of the above).

Meanwhile, drain your halloumi and pat it dry. Slice it into 5mm thick slices and fry in a dry pan on the hob. If more liquid comes out during cooking, soak it up with some kitchen roll and chuck that goo away. We want our cheese toasty.

When the underside is mottled orangey brown, flip each piece of halloumi. Remove from the heat when both sides are equally toasty and scrummy.

Whack your wrap on a plate. Layer up the courgette and aubergine (I did courgette, aubergine, courgette but it’s not exactly a science) and then put a few slices of cheese on top. I like having an extra slice at the bottom so the last mouthful is super cheesy. Drizzle with sweet chille sauce, wrap and EAT.

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(Neat stacking. About the only thing I do neatly. Photo by me.)

The veg makes it fresh and zingy, the cheese adds some salt and protein and the sauce gives it some kick. Perfect lunch? I think so.

Top tip: if you put all of the fillings in the middle at the top you can do the nappy fold and keep all of your fillings safely inside the wrap. Yes I just said ‘nappy’ while talking about food. It’s ok, you will survive.

Until next time, amigos!

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