Roast pepper and haloumi wraps

February 20, 2009 (Last Updated: January 11, 2019)
Roast pepper and haloumi wraps recipe


To drink: Delaire Rosé 2008 is an elegant strawberry-flavoured picnic wine that’s just made for this dish. 

Roast pepper and haloumi wraps

Serves: 6
Cooking Time: 40 mins


  • 3 red peppers
  • 150ml olive oil
  • 2 garlic cloves, sliced
  • salt and freshly ground black pepper, to taste
  • 200g haloumi, sliced
  • 100g ready-made basil pesto
  • 6 wraps
  • 100g baby spinach, wilted



Preheat the oven to 200°C.


Place the peppers in a bowl and pour over 50ml of the olive oil. Add the garlic and season, then toss with your hands to mix well. Roast until the peppers have blackened. Place in a bowl, cover with plastic wrap and leave to sweat for 10 minutes.


Peel the peppers and slice them thinly. Drizzle with 50ml of the olive oil and set aside.


Heat the remaining olive oil and gently fry the haloumi until golden and soft, about 5 minutes. Drain on paper towel.


Spread the pesto over the wraps, then top with the spinach, haloumi and peppers. Roll the wraps up, cut diagonally and store in an airtight container until ready to use.

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