Panko-crusted Halloumi Wrap

Name: Panko-crusted Halloumi Wrap
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
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

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

4.5

29 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Panko-crusted Halloumi Wrap?

The preparation time for Panko-crusted Halloumi Wrap with charred pineapple, harissa yoghurt & cucumber is between 15 and 30 minutes.

What is the total time required to make Panko-crusted Halloumi Wrap with charred pineapple, harissa yoghurt & cucumber?

The total time required to make Panko-crusted Halloumi Wrap with charred pineapple, harissa yoghurt & cucumber is between 25 and 40 minutes.

How many servings does Panko-crusted Halloumi Wrap provide?

4 servings

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

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

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!