Halloumi souvlaki

Name: Halloumi souvlaki | Asda Good Living
Total time: 45 min
Yield: 6
Cuisine: Greek
Ingredients: 3 tbsp Olive Oil, plus extra for greasing; 2½ tsp dried Oregano; 1 tsp Paprika; 1 Lemon, juiced; 2 x 225g packs of Halloumi, cut into chunky pieces; 6 large or 12 small Flatbreads or Wraps; 6–8 small wooden skewers, soaked in cold water; ½ Cucumber, halved lengthways and seeds scooped out for the tzatziki; 250g Greek Style Yoghurt; 1 small Garlic clove, crushed; 1½ tsp fresh Mint or Dill leaves, chopped; ½ Cucumber, sliced, for the salad; 4 Tomatoes, cut into thin wedges; ½ Red Onion, thinly sliced; 60g Pitted Black Olives (½ of a 310g jar), halved; 25g fresh Flat Leaf Parsley, roughly chopped (optional); 1 tbsp Red or White Wine Vinegar; ½ small Red Cabbage (about 500g), cored and finely shredded

Try fast food the Greek way with loaded fluffy flatbreads for full-on holiday flashbacks.

By Asda Good Living,22nd August 2023

Cook: 45 Mins

Serves: 6

Price: £1.83 per serving

Nutritional Information

Each 401g serving contains

Energy
8341kj
497kcal

25%

Fat
22.1g

High
32%

Saturates
9.6g

High
48%

Sugars
12g

Low
13%

Salt
3.13g

High
52%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2080kj/497kcal

Ingredients

3 tbsp Olive Oil, plus extra for greasing

2½ tsp dried Oregano

1 tsp Paprika

1 Lemon, juiced

2 x 225g packs of Halloumi, cut into chunky pieces

6 large or 12 small Flatbreads or Wraps

6–8 small wooden skewers, soaked in cold water

½ Cucumber, halved lengthways and seeds scooped out for the tzatziki

250g Greek Style Yoghurt

1 small Garlic clove, crushed

1½ tsp fresh Mint or Dill leaves, chopped

½ Cucumber, sliced, for the salad

4 Tomatoes, cut into thin wedges

½ Red Onion, thinly sliced

60g Pitted Black Olives (½ of a 310g jar), halved

25g fresh Flat Leaf Parsley, roughly chopped (optional)

1 tbsp Red or White Wine Vinegar

½ small Red Cabbage (about 500g), cored and finely shredded

Method

Mix 2 tbsp olive oil, 2 tsp oregano, the paprika, ¼ tsp ground black pepper and 1 tbsp lemon juice. Pour the marinade over the halloumi slices to coat. Leave for 1 hr, or up to 24 hrs in the fridge.

To make the tzatziki, coarsely grate the deseeded ½ cucumber. Mix with ½ tsp of salt and leave sitting in a sieve set over a bowl for 10 mins. Press out as much water as you can, then mix with the yoghurt, garlic and chopped mint or dill. Season with pepper.

For the Greek salad, mix the sliced cucumber with the chopped tomatoes, red onion, olives and ? of the parsley. Sprinkle over the vinegar, 1 tbsp of oil and ½ tsp of dried oregano. Season and mix well. For the cabbage salad, put the red cabbage and remaining chopped parsley into a bowl with the remaining lemon juice. Season with salt and use your hands to scrunch everything together to soften the cabbage.

To serve, heat the oven to 180°C/160°C fan/gas 4. Thread the halloumi pieces onto small skewers and heat a well-oiled griddle (or frying pan). Griddle skewers for 2 mins on each side until charred, then finish the halloumi in the oven for 5 mins. Meanwhile, warm the flatbreads or wraps following pack instructions.

Fill warm flatbreads with hot halloumi, spoonful's of tzatziki and salads.

Cook’s tip: You could also cook the skewers on a baking tray, drizzled with any marinade. Grill under a high heat (about 250°C). Cook for 6–8 mins, turning once, until the halloumi is crisp and brown.