Mango chutney glazed halloumi wrap
Sweet, sticky mango halloumi in a chapati wrap with fresh, crunchy veg and herbs and a creamy yogurt base
I love glazed halloumi. You can coat it in all sorts but one of my favourites is mango chutney. It goes sticky and sweet which is such a tasty balance with the creamy, salty halloumi.
Wrapped up with fresh, crunchy, raw vegetables, punchy spring onions and herbs, this wrap is packed with flavour.
It’s also a nice speedy recipe - the whole thing comes together in about 15 minutes and it’s really easy.
Enjoy as a quick, simple lunch or dinner.
You’ll need (serves 2):
1 block (200-220g) halloumi cheese
3 heaped tbsp mango chutney
2 large wraps, I like to use chapati or Lebanese flatbread
4 heaped tbsp greek or natural yogurt
1 small courgette, julienned (or as thin strips as you can cut it. Alternatively use a peeler to peel ribbons)
1 carrot, julienned (or as thin strips as you can cut it. Alternatively use a peeler to peel ribbons)
2 spring onions, finely chopped
Handful of coriander leaves
Handful of mint leaves
Cut the halloumi into slices about 1/2cm thick. Heat a non-stick frying pan over a medium heat with a little oil in.
Add the halloumi and cook until golden brown on both sides.
While it cooks, prepare the wrap. Dollop a couple of tablespoons of yogurt into the middle and spread evenly across most of the wrap. Add the courgette, carrot, spring onion, coriander and mint. Sprinkle with a little flakey salt.
When the halloumi is golden brown, turn the heat off and add the mango chutney, and stir/flip over the halloumi so that it’s all coated. If needed, you can add a dash of water to the pan to help, just a tablespoon or so.
Add the halloumi to the wrap, wrap up and dig in.