Name: Grilled vegetable and haloumi wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 baby eggplants, sliced thinly; 2 zucchini, sliced thinly; 1 kumara, sliced thinly; 1 red capsicum, sliced thickly; 1 yellow capsicum, sliced thickly; 2 tablespoon olive oil; 1 teaspoon dried oregano leaves; salt and freshly ground black pepper; 1/3 cup lemon juice; 3 cloves garlic, crushed; 4 large pita breads; 3/4 cup plain yoghurt; 1 teaspoon sweet paprika; 250 gram haloumi cheese, sliced; 75 gram baby spinch leaves

Grilled vegetable and haloumi wraps

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

3 baby eggplants, sliced thinly

2 zucchini, sliced thinly

1 kumara, sliced thinly

1 red capsicum, sliced thickly

1 yellow capsicum, sliced thickly

2 tablespoon olive oil

1 teaspoon dried oregano leaves

salt and freshly ground black pepper

1/3 cup lemon juice

3 cloves garlic, crushed

4 large pita breads

3/4 cup plain yoghurt

1 teaspoon sweet paprika

250 gram haloumi cheese, sliced

75 gram baby spinch leaves

Method

1.Heat a barbecue (or grill pan or non-stick frying pan).

2.Combine eggplant, zucchini, kumara, capsicums, oil, oregano, salt, pepper, half the juice and half the garlic in a large bowl.

3.Cook vegetables on a heated barbecue (or grill pan or frying pan), in batches, until tender. Transfer to a serving platter; cover to keep warm. Add pita bread to barbecue, cook until browned lightly on both sides and just heated through.

4.Combine remaining juice and garlic with yoghurt and paprika in a small bowl.

5.Barbecue haloumi until browned on both sides and heated through.

6.Divide vegetables and haloumi among warm pita breads; top with baby spinach. Drizzle with yoghurt mixture and wrap tightly to enclose filling.

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