Halloumi Fajitas
491kcal
Ingredients
- 1 block halloumi
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 2 tablespoon olive oil
- 1 tablespoon chipotle paste
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin powder
- 0.25 teaspoon cayenne chili powder
- 0.5 teaspoon dried oregano
- Salt and pepper to taste
- 1 lime cut into wedges
- 8 tortilla wraps
Extra Toppings/Dips
- 4 tablespoon guacamole
- 4 tablespoon pico de gallo
- 4 tablespoon sour cream
- 20 g crumbled feta
Method
- Preheat your oven to 220C | 425F
- Drain your halloumi and pat it dry with paper towels, then slice thinly. Add the halloumi slices to a bowl along with the chipotle paste, a squeeze of lime, 1 tablespoon of olive oil, and a little salt and pepper. Mix well until all the halloumi is covered in the chipotle paste, then arrange flat on a large baking sheet.1 block halloumi, 1 tablespoon chipotle paste, 1 lime, 1 tablespoon olive oil
- Cut the peppers and onion into slices and coat in the seasonings and remaining olive oil. Add them to the baking sheet and arrange as flatly as you can.1 red pepper, 1 yellow pepper, 1 red onion, 1 tablespoon olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon ground cumin powder, 0.25 teaspoon cayenne chili powder, 0.5 teaspoon dried oregano, Salt and pepper to taste
- Add them to the oven and roast for 20 - 25 minutes until the halloumi is crispy on the edges and the vegetables are cooked through.
- Serve with the warmed tortilla wraps and your preferred extra garnishes!8 tortilla wraps, 4 tablespoon guacamole, 4 tablespoon pico de gallo, 4 tablespoon sour cream, 20 g crumbled feta
Nutrition
Calories491kcalCarbohydrates42gProtein18gFat29gSaturated Fat13gPolyunsaturated Fat3gMonounsaturated Fat11gCholesterol7mgSodium1123mgPotassium364mgFiber5gSugar7gVitamin A1312IUVitamin C102mgCalcium626mgIron3mg
Notes
- Pat the halloumi completely dry: This is the most important step for crispy halloumi. Any surface moisture will prevent it from getting golden and caramelized in the oven.
The first time I tested this halloumi fajitas recipe, I had a lot of liquid in the baking sheet which prevented the halloumi and the vegetables from getting lovely and charred - which is the whole reason we roast them here! - Slice the halloumi thin: Thin slices (about 5mm) give you a much better crispy-to-soft ratio than thick slabs. More surface area means more crispy edges from the chipotle marinade.
- Arrange everything as flat as you can: Try not to pile the vegetables and halloumi on top of each other. They need space and flat contact with the baking sheet to roast and caramelize properly - if your baking sheet is too crowded, use two.
- The chipotle marinade is the secret: A lot of halloumi fajita recipes just dust everything with a dry spice mix, which is nice, but doesn’t give the halloumi that extra oomph I find a vegetarian meal really needs.
The chipotle paste gives the halloumi a sticky, smoky coating that caramelizes in the oven - it’s what makes this version extra special!