Halloumi Wraps with Curried Peach Chutney
With these Halloumi wraps we jumped right back into the no-meat phase after we cheated a quite few times this weekend. I started cheating already on Thursday, but hubby only realized he was eating meat on Saturday morning when he was already halfway with a Boerewors Roll at the children’s athletics…..it was downhill from there! A braai with all the trimmings on Saturday night and we are ready for the next couple of meat free weeks.
These wraps were incredibly filling and although I made two wraps for Pappa Bear, he had quite enough after the first one. At first he was convinced that I was feeding him Crumbed Chicken and only after he saw the empty halloumi wrapper, did he settle down and enjoyed his meal. We all loved the Squeaky Cheese Wraps, the different textures of the warm wraps, the peppery rocket, juicy plump tomatoes, the crumbed cheese and to top it all the curried peach chutney just worked so well together. Definitely a meal I will be making again!
Halloumi Cheese is a Greek Cheese, originating from Cyprus and dates back to the medieval period. These days Sweden also enjoys this cheese that was originally made with goats and sheep’s milk, but more recently also made with cow’s milk. It is a white cheese, with a distinctive layered texture, very similar to mozzarella and it has the same salty flavour. Halloumi is stored in its natural juices with salt-water and can last for almost a year if frozen.
I bought the Curried Peach Chutney, but I will develop a recipe, while we still have peaches in season, promise!
Halloumi Wraps With Curried Peach Chutney
serves 5 people
about 250 grams halloumi cheese
200 grams cake flour
salt/pepper to taste
30 grams fresh herbs of your choice – I used coriander
150 grams fresh breadcrumbs – it is about 3 thick slices of white bread
½ cup of vegetable oil
enough fresh lettuce for 5 wraps – I used rocket
10 baby tomatoes – halved
2 spring onions – finely chopped
curried peach chutney
Remove the halloumi from the plastic wrapper and slice into 10 even strips. Use three small mixing bowls. In bowl one, beat the two eggs and season with salt. In bowl 2, place the flour and in bowl three, the breadcrumbs that you have seasoned with salt, pepper and the chopped fresh herbs.
Dip the cheese into the egg mixture, then the flour, back into the egg mixture and lastly into the breadcrumbs. If you have time(which I didn’t), allow the crumbing to set in the fridge for about 20 minutes. Heat the oil in a shallow pan and fry the crumbed cheese until golden brown and crispy. Drain on kitchen toweling.
To assemble your wrap simply place some rocket on a wrap, top with tomato, spring onions and lastly the crumbed halloumi. Serve with lemon wedges and the curried Peach Chutney. Great for lunch boxes too!
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