20 March 2010

Halloumi, Spinach and Bell Pepper Wrap with Chilli-Spiked Sour Cream


Ok, let's talk about halloumi.

Halloumi is good stuff.  It makes this vegetarian girl happy.  It's a heavy, hearty cheese with a high melting point, and so it can be grilled.  Yeah, you read that right.  Stuck on a kebab and grilled.  Or, if (like me) you don't have a grill, sautéing works great, too.  The cheese should be "cooked" - it brings out the flavours and improves the texture of the cheese.  It's a nice replacement for chicken in lots of vegetarian dishes, like this one.

I loved the clean flavours of this dish - really no seasoning to speak of, outside of the harissa used in the sauce.  No added salt (the cheese has a certain pre-existing salt content).  When all of the flavours balance nicely and pack a punch without adding anything from the spice rack, it makes me happy.  And, just look at how pretty it is.




Halloumi, Spinach and Bell Pepper Wrap with Chilli-Spiked Sour Cream

1 bell pepper, colour of your choosing, or a mixture of colours
~ 1/3 large yellow onion, sliced
1/2 package of halloumi, sliced into planks
Big handful of spinach, rinsed & dried, stems removed
Some olive oil for frying
2 tortillas/ fajita wraps

For sauce:
Few tablespoons of sour cream
About 1 teaspoon harissa paste

Lime wedges for serving.

Heat some olive oil in a skillet over medium-high heat.  Add pepper and onion and sauté until vegetables are soft, remove from pan and set aside.

Meanwhile, make chilli cream sauce by mixing the harissa paste with the sour cream until incorporated.

Add a little more olive oil to the pan and fry halloumi planks until golden, about 3 minutes per side.

While the halloumi is grilling, assemble wraps: arrange spinach on tortillas, then add the sautéed vegetalbes.  When the halloumi is finished, add to tortilla and spoon the sauce on.  Serve open-faced with lime wedges.

2 comments:

  1. Hi Kristen,

    Congratulations on this great blog.

    I have a publishing idea I'd like to run past you, if you'd be kind enough to provide me with an email address?

    Many thanks in advance,
    Julia
    juliag@slatterymedia.com

    ReplyDelete
  2. just came to your blog via tastespotting or foodgawker..cant remember, but i love your recipes and this looks AMAZING.

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