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
- 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
- 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
- (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.
- Add the olive oil and bay leaf and bash to bruise and flavour the oil. After a few minutes, remove the bay leaf.
- 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.
- Preheat the oven gas mark 6/200°C/400°F.
- Coat the halloumi generously in the harrisa and place on a tray lined with tin foil.
- Cook for 10-12 minutes, turning half way through.
- Load up your wrap/flatbread with houmous, salad and halloumi.