Halloumi Fajitas Recipe
Photo by Jen Rich
Serves 4

Halloumi Fajitas

PRINT ME SHOW TAGS

We have been having a weekly fajita night for a good while now. My daughter absolutely loves them, and it’s been a great way of getting her more involved in the kitchen as she happily ‘builds’ her own wrap from the options I lay out. I’ll mix up the vegetables on offer, sometimes swapping the peppers for sweetcorn, baby corn or grated carrot. Sometimes I’ll add a coleslaw, or hummus, or switch the halloumi for cooked chicken breasts. It all depends on what I happen to have to hand. It’s such a versatile supper, and fantastically quick and simple to throw together (especially as it uses just one pan). Happy fajita night!

Tip: if you prefer your fajitas on the spicier side, add 1/2 tsp chilli powder to the spice mix

INGREDIENTS
  • 1 tsp smoked paprika
  • ½ tsp garlic granules (or ½ clove crushed garlic)
  • 1 tsp dried oregano
  • ½ tsp salt
  • 2 tbsp oil
  • 1 red pepper, de-seeded & sliced
  • 1 yellow pepper, de-seeded & sliced
  • 1 red onion, peeled & sliced
  • 1 large handful baby spinach
  • 8 wholemeal tortillas (or other wraps of your choice)
  • 2 x 225g blocks halloumi, each cut into 8 slices
  • 4 – 6 tbsp plain, unsweetened yoghurt (of your choice)
  • 1 lime, cut into wedges, to serve
  • 1 handful of fresh coriander, leaves only
STEP-BY-STEP

Mix the paprika, garlic granules, oregano and salt together with the oil and toss with the sliced peppers and onion.

Heat a large frying pan over a medium heat then add the seasoned vegetables. Fry for around 7-8 minutes, tossing regularly until softened and browning at the edges. Tip the vegetables into a bowl and wipe the pan clean with a piece of kitchen towel.

Add the sliced halloumi to the pan and cook for 2-3 minutes on each side or until golden. Tip the peppers and onion back into the pan and toss everything together to warm through.

Warm the tortillas in a dry pan or if you have a gas hob, use tongs to hold the wraps over the flame to char the edges.

Serve by layering the spinach, vegetables and halloumi onto the tortillas. Top with a dollop of yoghurt, squeeze of lime juice and a few coriander leaves.

more recipes

MORE TO EXPLORE

Please note: Although we do our best to ensure that recipes are correctly tagged according to ingredients, potential benefit, dietary requirements, type of dish or other filter, this is a manual process and errors may occur. Please therefore take care to thoroughly review the listed ingredients and method before commencing cooking to ensure none of the ingredients or methods given may cause adverse effects to anyone consuming the food. We do not provide any assurances nor accept any responsibility or liablity with regard to the originality, efficacy, quality or safety of recipes or articles.

This website uses some carefully selected affiliate links. If you buy through these links, we may earn an affiliate commission, at no additional cost to you. This helps to keep all of our online content free for everyone to access. Thank you for your support as every little helps.