Halloumi Wraps With Baharat & Pomegranate

"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


To serve

  • Crispy salad leaves
  • 1 tbsp pomegranate seeds
  • 2 tsp Zingy Mint and Coriander Chutney

Method

  1. Mix the olive oil and baharat in a large bowl.
  2. Chop the halloumi into 2cm strips and add to the bowl, stir to combine.
  3. 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.
  4. Heat your flatbreads in a separate pan according to the packet instructions.
  5. Arrange your halloumi on top of the flatbreads and pile on the salad leaves, pomegranate seeds and chutney.
© Speciality Cooking Supplies Limited 2024


2 comments

  • Hello Caroline,

    You can find their recipe here – https://www.spicekitchenuk.com/blogs/recipes/zingy-mint-and-coriander-chutney

    I hope that helps!

    Edie at Sous Chef on

  • How is the mint and coriander chutney made please?

    Caroline on

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