Double Honey Haloumi & Autumn Grape Mini Wraps
with Pickled Onion Salad & Herby Fries4.0(53)
Calories
:
1210 kcalProtein
:
52.5g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These juicy grapes carry the perfect sweetness ratio to level up any dish. Wrapped up next to haloumi and tomato, with just the right amount of herby mayo, these Autumn Crisp Grapes will be the talk of the table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Autumn Crisp Grapes
1
Tomato
1 packet
Parsley
2 packet
Haloumi
(Contains: Milk)
1 packet
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, thinly slice red onion.
- In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- Halve grapes.
- Roughly chop tomato and parsley.
- Cut haloumi into bite-sized chunks.
4
- When fries have 5 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- When oil is hot, cook haloumi, in batches, tossing occasionally, until golden brown, 2-4 minutes.
- Remove from heat, add the honey and a splash of water, tossing to coat. TIP: Cook in batches if your pan is getting crowded.
5
- Drain pickled onion and return to bowl.
- Add grapes, tomato, parsley, a drizzle of white wine vinegar and olive oil.
- Toss to combine and season.
6
- Microwave large wraps on a plate in 10 second bursts until warmed through.
- Spread wraps with dill & parsley mayonnaise then fill with haloumi, Autumn Crisp grape salsa and some fries.
- Fold the bottom of the wrap over the filling, then fold in the sides. Roll tightly from the bottom to form the wrap.
- Heat wrap in a sandwich press for 2 minutes, until toasted and warmed through.
- Cut wrap in half. Serve with remaining fries. Enjoy!
