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Harissa Halloumi & Roasted Vegetable Wraps & Sweet Potato Wedges

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

This makes a great informal, help-yourself kind of meal, perfect for relaxed entertaining, and in the summer it could easily be adapted to cook on the barbecue. I used Encona Moroccan Harissa Marinade to flavour the halloumi, don’t use regular harissa paste unless you really like your chilli as it will be very spicy! If you can’t find the marinade then piri piri sauce will also work well. I made my own flatbreads using the recipe in this post; but shop bought flatbreads, tortilla wraps or pitta breads are all fine here.

Ingredients You'll Need

Harissa Halloumi
250g(9oz) block halloumi cheese, cut into 12 slices
2½ tbsp harissa marinade (or piri piri sauce)
Roasted Vegetables
1 courgette, sliced
1 red pepper, cut into bite sized pieces
1 red onion, sliced into thin wedges
250g (9oz) mushrooms, sliced
1 tsp smoked paprika
1½ tbsp olive oil
salt and pepper
Sweet Potato Wedges
4 small sweet potatoes
1½ tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
Harissa Yoghurt
150g (5oz) Greek yoghurt
2 tbsp harissa marinade (or piri piri sauce)
To Serve
4 flatbreads, wraps or pittas, warmed
salad leaves


Preheat the oven to 220C/425F/gas mark 7. Coat the halloumi with the harissa marinade and set aside.

Tip the vegetables into a large roasting tray, drizzle over the olive oil, sprinkle over the paprika, season with salt and pepper and toss everything together to coat. Roast for about 25 minutes until the vegetables are browned and the excess water has evaporated.

While the vegetables are cooking, scrub the sweet potatoes well (there is no need to peel) then slice each one in half length-ways; cut each piece length ways into 4 so that each potato yields 8 wedges. Tip the wedges into a roasting tray, drizzle with the olive oil and sprinkle over the cumin and paprika, toss to combine.

When the vegetables have finished roasting, turn the oven down to 200C/400F/gas mark 6 and place the wedges in the oven. Roast for 25-30 minutes until browned and tender then season well with salt. Return the tray of vegetables to the oven for the final 5-10 minutes of cooking to warm through.

While the potatoes are cooking make the harissa yoghurt by simply mixing together the yoghurt and harissa marinade.

When the potatoes are almost ready, heat a little olive oil in a grill pan over a medium-high heat. Fry the halloumi slices for a couple of minutes per side until browned.

To serve, spread each warmed flatbread with a dollop of houmous, top with the roasted vegetables and halloumi and a handful of salad leaves. Serve the sweet potato wedges alongside with the harissa yoghurt for dipping.

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