Swicy Halloumi Wrap with Tzatziki

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25min.

•

Easy

Make this swicy Halloumi wrap with homemade tzatziki: deliciously sweet, spicy, and ready in 25 minutes!

Make this swicy Halloumi wrap with homemade tzatziki: deliciously sweet, spicy, and ready in 25 minutes!

Ingredients

What do you need?
Quantity: 2P

For the Halloumi:
1 block of Halloumi
2 tbsp chili oil
1 tbsp honey
2 tbsp olive oil

For the tzatziki:
250 g full-fat cheese
1 cucumber
2 cloves of garlic
0.5 bunch of dill
Handful of mint leaves
1 tbsp olive oil
Salt and pepper

Garnish:
0.5 pomegranate
Extra mint leaves


1 block of Halloumi
2 tbsp chili oil
1 tbsp honey
2 tbsp olive oil


250 g full-fat cheese
1 cucumber
2 cloves of garlic
0.5 bunch of dill
Handful of mint leaves
1 tbsp olive oil
Salt and pepper


0.5 pomegranate
Extra mint leaves

Preparation method

How do you make this?

To make tzatziki: Grate the cucumber over a muslin or clean tea towel. Squeeze out the excess juice and save the juice to drink with a little lemon juice if necessary. Tasty!

Mix the drained cucumber with the cottage cheese, finely chopped dill, mint, garlic (crushed), olive oil, salt and pepper. Place in the refrigerator for a while to let the 3 flavors infuse.

To prepare halloumi: Cut the Halloumi into slices. Heat a pan with 2 tbsp olive oil. Fry the Halloumi slices briefly and vigorously until golden brown on both sides.

Reduce the heat, add the chili oil and honey and let the Halloumi caramelize briefly. Make sure you turn the slices well so that they absorb the flavor on both sides.

Filling wrap: Heat the wraps briefly in a dry pan or oven.

Spread the wrap generously with tzatziki. Place the caramelized Halloumi on top and some of the sauce in the pan. 3. Finish with pomegranate seeds and extra mint leaves.

To serve: Fold the wrap and serve immediately. Be prepared for drip hazards – but that's part of it!

This is what you need:

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Handmade knife set with free apron
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Tips

– No chili oil at home? Chop a red chili finely or use a bit of hot sauce as an alternative. – Want it gluten-free? Use Lebanese bread or a gluten-free wrap like a pudla. – Leftover tzatziki tastes great as a dip for raw vegetables or as a dressing for a salad.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.