What are the main ingredients in Panko-crusted Halloumi Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

What is the nutritional information of Panko-crusted Halloumi Wrap?

Calories: 948, Carbs: 112 grams, Fat: grams, Protein: 37.3 grams, Sugar: 19.9 grams, Salt: 1953 grams

How do I prepare Panko-crusted Halloumi Wrap?

TOASTED TORTILLAS: Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. OOH CRUMBS!: Prepare a shallow bowl with the flour, seasoned lightly. Prepare two more dishes: one with 2 eggs whisked with 2 tbsps of water and another with the panko breadcrumbs. Dip the halloumi slices into the dry flour mixture, followed by the egg, and finally into the breadcrumbs. Wipe down the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the halloumi for 2 minutes each side, until golden brown. Remove and drain on paper towel. HARISSA & CHAR: Combine the plain yoghurt and harissa paste. Season and set aside. In a bowl, toss the halved pineapple rings and the remaining sliced onions with the African rub, a drizzle of oil and seasoning until well coated. Place a pan on a medium heat with a drizzle of oil. When hot, char the pineapples and onions for 3-4 minutes until softened and golden. Remove and cover to keep warm. MINTY ZESTY SALSA: In a bowl, combine ½ of the sliced red onions, sliced cucumbers, the chopped mint, lemon zest, with a drizzle of oil and seasoning. LET THE FEAST COMMENCE!: Smear the tortillas with some of the harissa-yoghurt and lay over the shredded lettuce and the cucumber salsa. Top with the charred pineapple and onions, and the crumbed halloumi. Drizzle with the remaining dressing and serve with lemon wedge on the side. Easy feasting!

What should be prepared from my kitchen to make Panko-crusted Halloumi Wrap?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel

Panko-crusted Halloumi Wrap

It’s no secret that everyone loves halloumi! In this dish, this beautiful salty cheese is perfectly partnered with sweet charred pineapple and a spicy harissa yoghurt dressing, whilst a vibrant fresh salsa brings up the edges to round it off! Let this delectable wrap take you down to Flavourtown!

Panko-crusted Halloumi Wrap

with charred pineapple, harissa yoghurt & cucumber

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Cucumber
Fresh Mint
Green Leaves
Halloumi
Lemon
Lemons
Low Fat Plain Yoghurt
Nomu African Rub
Panko Breadcrumbs
Pesto Princess Harissa Paste
Pineapple Rings
Red Onion
Red Onions
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel

Serves 1

MINTY ZESTY SALSA
In a bowl, combine ½ of the sliced red onions, sliced cucumbers, the chopped mint, lemon zest, with a drizzle of oil and seasoning.
HARISSA & CHAR
Combine the plain yoghurt and harissa paste. Season and set aside. In a bowl, toss the halved pineapple rings and the remaining sliced onions with the African rub, a drizzle of oil and seasoning until well coated. Place a pan on a medium heat with a drizzle of oil. When hot, char the pineapples and onions for 2-3 minutes until softened and golden. Remove and cover to keep warm.
OOH CRUMBS!
Prepare a shallow bowl with the flour, seasoned lightly. Prepare two more dishes: one with 1 egg whisked with 1 tbsp of water and another with the panko breadcrumbs. Dip the halloumi slices into the dry flour mixture, followed by the egg, and finally into the breadcrumbs. Wipe down the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the halloumi for 2 minutes each side, until golden brown. Remove and drain on paper towel.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET THE FEAST COMMENCE!
Smear the tortillas with some of the harissa-yoghurt and lay over the shredded lettuce and the cucumber salsa. Top with the charred pineapple and onions, and the crumbed halloumi. Drizzle with the remaining dressing and serve with lemon wedge on the side. Easy feasting!

Red Onion - 1
Cucumber - 50g
Fresh Mint - 4g
Lemon - 1
Low Fat Plain Yoghurt - 65ml
Pesto Princess Harissa Paste - 20ml
Pineapple Rings - 2
NOMU African Rub - 7,5ml
Cake Flour - 30ml
Panko Breadcrumbs - 50ml
Halloumi - 80g
Wheat Flour Tortillas - 2
Green Leaves - 40g

Download the Recipe

Serves 2

MINTY ZESTY SALSA
In a bowl, combine ½ of the sliced red onions, sliced cucumbers, the chopped mint, lemon zest, with a drizzle of oil and seasoning.
HARISSA & CHAR
Combine the plain yoghurt and harissa paste. Season and set aside. In a bowl, toss the halved pineapple rings and the remaining sliced onions with the African rub, a drizzle of oil and seasoning until well coated. Place a pan on a medium heat with a drizzle of oil. When hot, char the pineapples and onions for 3-4 minutes until softened and golden. Remove and cover to keep warm.
OOH CRUMBS!
Prepare a shallow bowl with the flour, seasoned lightly. Prepare two more dishes: one with 2 eggs whisked with 2 tbsps of water and another with the panko breadcrumbs. Dip the halloumi slices into the dry flour mixture, followed by the egg, and finally into the breadcrumbs. Wipe down the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the halloumi for 2 minutes each side, until golden brown. Remove and drain on paper towel.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET THE FEAST COMMENCE!
Smear the tortillas with some of the harissa-yoghurt and lay over the shredded lettuce and the cucumber salsa. Top with the charred pineapple and onions, and the crumbed halloumi. Drizzle with the remaining dressing and serve with lemon wedge on the side. Easy feasting!

Red Onion - 1
Cucumber - 100g
Fresh Mint - 8g
Lemon - 1
Low Fat Plain Yoghurt - 125ml
Pesto Princess Harissa Paste - 40ml
Pineapple Rings - 3
NOMU African Rub - 15ml
Cake Flour - 65ml
Panko Breadcrumbs - 100ml
Halloumi - 160g
Wheat Flour Tortillas - 4
Green Leaves - 80g

Download the Recipe

Serves 3

MINTY ZESTY SALSA
In a bowl, combine ½ of the sliced red onions, sliced cucumbers, the chopped mint, lemon zest, with a drizzle of oil and seasoning.
HARISSA & CHAR
Combine the plain yoghurt and harissa paste. Season and set aside. In a bowl, toss the halved pineapple rings and the remaining sliced onions with the African rub, a drizzle of oil and seasoning until well coated. Place a pan on a medium heat with a drizzle of oil. When hot, char the pineapples and onions for 4-5 minutes until softened and golden. Remove and cover to keep warm.
OOH CRUMBS!
Prepare a shallow bowl with the flour, seasoned lightly. Prepare two more dishes: one with 2 eggs whisked with 2 tbsps of water and another with the panko breadcrumbs. Dip the halloumi slices into the dry flour mixture, followed by the egg, and finally into the breadcrumbs. Wipe down the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the halloumi for 2 minutes each side, until golden brown. Remove and drain on paper towel.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET THE FEAST COMMENCE!
Smear the tortillas with some of the harissa-yoghurt and lay over the shredded lettuce and the cucumber salsa. Top with the charred pineapple and onions, and the crumbed halloumi. Drizzle with the remaining dressing and serve with lemon wedge on the side. Easy feasting!

Red Onions - 2
Cucumber - 150g
Fresh Mint - 12g
Lemons - 2
Low Fat Plain Yoghurt - 170ml
Pesto Princess Harissa Paste - 60ml
Pineapple Rings - 5
NOMU African Rub - 22,5ml
Cake Flour - 85ml
Panko Breadcrumbs - 150ml
Halloumi - 240g
Wheat Flour Tortillas - 6
Green Leaves - 120g

Download the Recipe

Serves 4

MINTY ZESTY SALSA
In a bowl, combine ½ of the sliced red onions, sliced cucumbers, the chopped mint, lemon zest, with a drizzle of oil and seasoning.
HARISSA & CHAR
Combine the plain yoghurt and harissa paste. Season and set aside. In a bowl, toss the halved pineapple rings and the remaining sliced onions with the African rub, a drizzle of oil and seasoning until well coated. Place a pan on a medium heat with a drizzle of oil. When hot, char the pineapples and onions for 5-6 minutes until softened and golden. Remove and cover to keep warm.
OOH CRUMBS!
Prepare a shallow bowl with the flour, seasoned lightly. Prepare two more dishes: one with 3 eggs whisked with 3 tbsps of water and another with the panko breadcrumbs. Dip the halloumi slices into the dry flour mixture, followed by the egg, and finally into the breadcrumbs. Wipe down the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the halloumi for 2 minutes each side, until golden brown. Remove and drain on paper towel.
TOASTED TORTILLAS
Place a clean pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
LET THE FEAST COMMENCE!
Smear the tortillas with some of the harissa-yoghurt and lay over the shredded lettuce and the cucumber salsa. Top with the charred pineapple and onions, and the crumbed halloumi. Drizzle with the remaining dressing and serve with lemon wedge on the side. Easy feasting!