Friday, 24 April 2009

Roast Onion and Halloumi Wraps


  • 5 red onions, peeled and a large cross cut into the top

  • 5 tsp olive oil

  • 1 block halloumi, sliced

  • 4 flour tortillas

  • 1 red pepper, cut into thin slices

  • 16 green olives, cut in half



  1. Place the onions on a baking tray and put a tsp of olive oil on the top of each one.

  2. Bake at 220 degrees for 30 minutes.

  3. Fry the halloumi slices in a pan with a little oil over a medium heat, turning after a couple of minutes. When the halloumi is golden brown remove it from the frying pan.

  4. Cut the halloumi into thin strips.

  5. Construct the wraps but putting a quarter of the halloumi, pepper and olives down the center of each tortilla wrap and rolling the wrap up.

  6. Serve with two wraps on each plate and half the roast onion mixture in between the rolled up wraps.

Serves 2
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