Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt

Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt

Made With Our Original Tikka Masala -
2 SERVES
SERVES 3-4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
An easy vegetarian recipe that you can whip up in no time, but it’s so delicious, you’ll want to make it again and again. A real treat.
Anjum Signature

Tailored to Taste
A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
Ingredients
  • 1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices
  • 6 small Japanese aubergines, stalk, end and sides sliced off and sliced thinly
  • 1 packet The Spice Tailor Original Tikka Masala
  • 3 wraps, The Spice Tailor Plain Naans or thinish flatbreads
  • 200g (+ 2 tbs. extra for the marinade) Greek yoghurt
  • small handful each of chopped fresh coriander and mint leaves
  • 3 tbs. finely chopped red onion
  • 1 tbs. Extra virgin olive oil
  • Handful of rocket (optional)
  • Salt and freshly ground black pepper
Method
  1. Open the Spice Tailor Packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
  2. Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
  3. Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
  4. Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.
Tailored to Taste
A light and easy lunch or mid-week dinner, this delicious veggie wrap is perfect for vegetarians or meat-free days.
  • 1 packet halloumi (you won’t use the whole thing), cut into 12 thin slices
  • 6 small Japanese aubergines, stalk, end and sides sliced off and sliced thinly
  • 1 packet The Spice Tailor Original Tikka Masala
  • 3 wraps, The Spice Tailor Plain Naans or thinish flatbreads
  • 200g (+ 2 tbs. extra for the marinade) Greek yoghurt
  • small handful each of chopped fresh coriander and mint leaves
  • 3 tbs. finely chopped red onion
  • 1 tbs. Extra virgin olive oil
  • Handful of rocket (optional)
  • Salt and freshly ground black pepper
  1. Open the Spice Tailor Packet and keep the spices aside for another day. Squeeze the two packets of sauces into a large bowl and add the cheese and aubergine slices. Leave to marinade for 20 minutes or more.
  2. Preheat the grill or oven to 200C and place the halloumi and aubergine slices in a non-stick baking tray or some foil and grill/bake until the aubergines are soft and the halloumi is lightly charred, around 10-12m. Wrap your tortillas in foil and warm in the oven for the last few minutes or heat the flatbread according to packet instructions.
  3. Meanwhile, stir together the yoghurt, herbs, onions, oil and season to taste adding lots of black pepper.
  4. Place your flatbread on your work surface, spread generously with the yoghurt mix, top with the halloumi, aubergine and rocket and roll into a wrap or slice into wedges. Serve hot.
MADE WITH OUR DELICIOUS
Original Tikka Masala

Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!

There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!

£3.15
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100p per 100g
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