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I almost feel bad posting this. It’s not really a recipe, it’s more of an idea. A serving suggestion. But this blog started as a diary of what I was eating and when, and at the moment I’m eating this at least once a fortnight, so on the blog it goes.
When Garry and I first got together, he cooked for me a lot. I was 19 and didn’t start learning to cook really until I was 20, so in that first year I really had no idea what I was doing in the kitchen and it was an easy way for him to impress me. I remember him making meatballs in a red wine sauce, endless pasta bakes, pasta salads, spaghetti bolognaise…a lot of pasta, actually. I thought he was marvellous.
Fast forward to now. I have been blogging about food for six years and cook basically every night because I need to keep trying and testing recipes. I am a more adventurous cook than Garry. We’re also now married, so he doesn’t need to woo me with his cooking prowess anymore – buying me a pack of chocolate digestives has a similar effect on my affections. On the rare occasions Garry does need to cook, he will make either: a pasta bake, jacket potatoes and cheese and beans, steak and chips (if we’re feeling fancy) OR, and this has become a more regular occurrence in the past year or so, halloumi and sweet chilli salad wraps.
Halloumi is delicious. Whilst it will never overtake an extra-mature cheddar in my affections, it’s still one of my very favourite cheeses. It’s almost meaty, incredible intense, squeaks so appealingly when you bite into it. Put in a wrap with some salad and sweet chilli sauce, it’s satisfying and delicious. Although you don’t even need the wraps – my warm halloumi and pomegranate salad is amazing, as is my minted lemon and halloumi couscous salad.
You can play about with this however you like. I think a sweeter/buttery lettuce like cos or romaine is better as a base, but if you’d prefer a bitter rocket or even a baby spinach then as long you add sweetness through peppers or an extra sweet chilli sauce, you should be fine. You could do away with the lettuce entirely and roast a tray of Mediterranean veg with the halloumi on top. You can serve with sweet potato wedges and coleslaw if you like, but I find the wraps perfect on their own.
I tried to take a pretty photo of me eating the wrap, but got distracted by how tasty it was. So you get this instead.
Like I said, this is a serving suggestion rather than a recipe. Take the idea, mess about with it until you find the perfect result for you – and then let me know what you’ve come up with, so I can eat halloumi in new and delicious ways, too!
- 1 large or two small wraps
- 100g-ish of halloumi
- A large handful of sweet salad
- Half a pepper, cut into strips
- A spring onion, sliced
- Sweet chilli sauce
- Pre-heat a frying pan to hot. Slice the halloumi and fry on each side for 2-3 minutes until bubbling and golden
- Whilst the halloumi is cooking, spread the salad down the centre of the wraps. Add the pepper slices and sprinkle over the spring onion
- Put the halloumi onto the salad straight from the pan, drizzle with the chilli sauce, then fold the wraps and serve immediately