Portugal
Peri Peri Halloumi Wraps with Sweet Potato Wedges
Ingredients
- 4 small sweet potatoes
- 1 tbsp vegetable or sunflower oil
- 2 large carrots
- 1 large red onion, halved
- ½ white cabbage, halved and cored
- A handful of coriander, chopped (plus extra leaves to serve)
- 200ml natural yogurt
- Juice and zest of 1 lime
- 225g block of halloumi
- 4 tbsp peri-peri sauce (medium strength recommended)
- 4 large wraps
Method
Preparing the Sweet Potato Wedges
Preheat the Oven:
Heat your oven to 200°C (180°C fan) or gas mark 6.
Cut and Season:
Slice the sweet potatoes into wedges.
Spread the wedges on a baking tray, drizzle with oil, and season generously.
Toss the wedges to ensure they're well coated in oil.
Bake:
Bake for 30 minutes, turning halfway through, until the wedges are crisp and golden.
Preparing the Slaw and Yogurt Sauce:
Prepare the Vegetables:
Shred the carrots, onion, and cabbage using a food processor’s slicing blade, or grate the carrots and finely slice the onion and cabbage.
Make the Slaw:
In a large bowl, mix the shredded vegetables with the chopped coriander, 150ml of yogurt, lime juice, zest, and seasoning. Toss everything together and set aside.
Yogurt Sauce:
In a separate bowl, combine the remaining yogurt with 2 tbsp of peri-peri sauce.
Cooking the Halloumi
Prepare the Halloumi:
Heat a griddle pan over medium heat.
Slice the halloumi and place it in a bowl with the remaining peri-peri sauce. Gently toss to coat without breaking the cheese.
Grill the Halloumi:
Cook the halloumi slices in the griddle pan for a few minutes on each side until golden and slightly charred.
Assembling the Wraps
Warm the Wraps:
Warm the wraps in a microwave or oven.
Assemble the Wraps:
Lay the slaw and grilled halloumi onto each wrap.
Dollop with the piri-piri yogurt sauce.
Scatter with fresh coriander leaves.
Serve
Serve the wraps with the sweet potato wedges on the side.
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