This dish contains the following allergens: Milk/Dairy, Wheat
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Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Utensils
Step 1
In a small bowl, add all garlic yoghurt ingredients, mix until combined, then set aside. Brush both sides of the aubergine slices with 2 tablespoons olive oil and season with salt and pepper.
Step 2
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI, and set time 14 minutes. Select START/STOP to begin cooking (preheating will take approx. 10–12 minutes).
Step 3
When the unit has beeped to signify it has preheated and ADD FOOD is displayed, open the lid, and place the aubergine slices on the grill. Close lid tobegin cooking.
Step 4
After 5 minutes, open lid and use silicone-tipped tongs to fliptheaubergines. Close lid to continue cooking for another 5 minutes. When 4 minutes remain, open lid and transfer aubergines to a large bowl, with the remaining extra–virgin olive oil, parsley,mint, and chilli flakes, and mix to evenly combine.
Step 5
Place halloumi slices on grill plate and close lid to begin cooking.
Step 6
After 2 minutes, open lidand use silicone-tipped tongs to flip the halloumi. Close lid to continue cooking time runs out. Transfer halloumi to plate when done.
Step 7
Place the tortillas on the grill and close the lid. Cook in the residual heat until warmed through, about 10 to 20 seconds on each side. Top the tortillas with halloumi, aubergine, garlic yoghurt, and pickles. Roll up and serve warm.
Grilled Halloumi Wrap With Aubergines, Pickles & Garlic Yoghurt
Step 1 of 7
In a small bowl, add all garlic yoghurt ingredients, mix until combined, then set aside. Brush both sides of the aubergine slices with 2 tablespoons olive oil and season with salt and pepper.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 2 of 7
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI, and set time 14 minutes. Select START/STOP to begin cooking (preheating will take approx. 10–12 minutes).
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 3 of 7
When the unit has beeped to signify it has preheated and ADD FOOD is displayed, open the lid, and place the aubergine slices on the grill. Close lid tobegin cooking.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 4 of 7
After 5 minutes, open lid and use silicone-tipped tongs to fliptheaubergines. Close lid to continue cooking for another 5 minutes. When 4 minutes remain, open lid and transfer aubergines to a large bowl, with the remaining extra–virgin olive oil, parsley,mint, and chilli flakes, and mix to evenly combine.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 5 of 7
Place halloumi slices on grill plate and close lid to begin cooking.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 6 of 7
After 2 minutes, open lidand use silicone-tipped tongs to flip the halloumi. Close lid to continue cooking time runs out. Transfer halloumi to plate when done.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
5oz
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Step 7 of 7
Place the tortillas on the grill and close the lid. Cook in the residual heat until warmed through, about 10 to 20 seconds on each side. Top the tortillas with halloumi, aubergine, garlic yoghurt, and pickles. Roll up and serve warm.
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
250g
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
For the garlic yoghurt
150g
Greek strained yoghurt
1
garlic clove, peeled, minced
¼ tsp
ground cumin
¼ tsp
ground coriander
Sea salt, as desired
Ground black pepper, as desired
Ingredients
2
medium aubergines (about 150g each), sliced in 1½ cm rounds
4 tbsp
extra-virgin olive oil, divided
Sea salt, as desired
Ground black pepper, as desired
2 tbsp
finely chopped flat leaf parsley
2 tbsp
finely chopped mint leaves
Chilli flakes, as desired (optional)
8oz
block halloumi, cut in 8 slices
4 x 24cm
tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)
