Wednesday, 3 December 2014

Grilled halloumi salad served on a crisp tortilla wrap

Ingredients (serves 2):
For the baba ganoush...
1 aubergine
1 garlic clove, crushed
2 tbsp tahini
1 tbsp olive oil
Juice of half a lemon

And the rest...
2 tortilla wraps
150g halloumi, sliced 1cm thick
1/2 red onion, quartered
2 lambs lettuce leaves, sliced into strips
50g pomegranate seeds
Small handful of pine nuts, toasted
Small handful of mint, roughly chopped
Olive oil

1. Pre-heat the oven to 220 degrees.
2. To make the baba ganoush, prick the aubergine all over with a fork and roast in the oven for 45 minutes, then remove from the oven, lower the oven temp to 140 and allow to cool.
3. Once cooled, peel the aubergine and blitz the flesh in a food processor, adding the garlic, tahini, oil and lemon juice.
4. Place the tortilla wraps on a baking tray and generously spoon over the baba ganoush, spreading all over and leaving about a centimetre baba ganoush free. 
5. Lay the chopped red onion over the top as if you were decorating a pizza, and drizzle the whole tortilla wrap with olive oil and place in the oven for 10 minutes until the edges of the tortilla wrap become crisp and brown.
6. Whilst the tortilla wrap is in the oven, heat a little oil in a frying pan (or ideally a griddle pan) and fry the halloumi on each side for about 3 minutes until they become golden.
7. Remove the tortilla wrap from the oven and layer the halloumi and lettuce on top, sprinkling over the pomegranate seeds, mint and pine nuts, finishing with a drizzle of olive oil.


Yelly-fi-felly-food-belly x

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