Halloumi Wraps With Baharat & Pomegranate
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Easy
"For a 10-minute lunch simply grab what’s in your cupboard and pile on the flavour! The pomegranate seeds give a lovely pop of flavour and balance the earthiness of the baharat, and the chutney is going to elevate this quick lunch to a real midday treat."
Recipe from Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones
Ingredients
- 2 tbsp olive oil
- 1 heaped tsp baharat
- 1 block of halloumi (250g)
- 2 flatbreads
To serve
- Crispy salad leaves
- 1 tbsp pomegranate seeds
- 2 tsp Zingy Mint and Coriander Chutney
Method
- Mix the olive oil and baharat in a large bowl.
- Chop the halloumi into 2cm strips and add to the bowl, stir to combine.
- Heat a heavy-bottomed frying pan over a medium heat. Add your halloumi with the oil and spices and cook for about 1-2 minutes on each side.
- Heat your flatbreads in a separate pan according to the packet instructions.
- Arrange your halloumi on top of the flatbreads and pile on the salad leaves, pomegranate seeds and chutney.
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