I love to marinate halloumi with harrisa and serve it up with a lashing of houmous and salad all wrapped up in either flatbread or a tortilla wrap. Easy peasy! You can buy harrisa paste from every supermarket store or here is a quick and easy recipe to knock up with a pestal and mortar.

Ingredients serves 4

For wrap

  • 2 blocks of halloumi (chopped into equal half cm pieces)
  • 4 wraps or flat bread
  • 1 tub of plain houmous
  • Salad of your choice
  • Harrisa paste

Harrisa paste

  • 2 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • 1 bay leaf
  • 2 red chillis
  • 3 cloves of garlic
  • 4 tbsp extra virgin olive oil
  • 1/4 red onion
  • Juice of 1 lemon
  • 1 tbsp tomato paste
  • Handful of finely chopped fresh coriander


  1. (Skip to step 4 if using shop bought harrisa) Using a pestal and mortar, add the cumin, coriander and caraway seeds along with the ground turmeric and grind into a powder.
  2. Add the olive oil and bay leaf and bash to bruise and flavour the oil. After a few minutes, remove the bay leaf.
  3. Finely chop the chilli, onion and garlic and bash together in with the spices to form a paste. Add the lemon juice, fresh coriander and tomato paste and stir in to complete the harrisa.
  4. Preheat the oven gas mark 6/200°C/400°F.
  5. Coat the halloumi generously in the harrisa and place on a tray lined with tin foil.
  6. Cook for 10-12 minutes, turning half way through.
  7. Load up your wrap/flatbread with houmous, salad and halloumi.
  8. Enjoy!




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