Peri Peri Halloumi & Slaw wraps with sweet potato wedges

Peri Peri Halloumi & Slaw wraps with sweet potato wedges

By Vicki McRae
0:30 To Prep
0:30 To Cook
4 Servings
Average Rating
Difficulty Easy

Healthy and lightly spiced with delicious wedges and Yoghurt dressing.


  • 4 Sweet potato or Kumera
  • 1Tbs vegetable oil
  • 1 large Carrot
  • 1 Red Onion
  • 1/2 small Cabbage
  • Handful Coriander chopped plus a few to serve
  • 200ml Natural yoghurt
  • 1 Lime zest and juice
  • 225g Block Halloumi
  • 4 Seeded Wraps
  • 1 Clove garlic
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon Meal Inspirations Peri Peri Spice
  • 1/4 cup Olive oil

Step 1

Heat oven to 200 degrees C / 180 degrees fanforced.

Step 2

Cut potato into wedges, tip into baking tray and drizzle with oil and season well. Toss wedges until well coasted in oil, then bake for 30 mins, turning half way through cooking, until crisp and golden.

Step 3

Meanwhile, grate Carrot and slice cabbage and onion. Add chopped coriander, 150 ml of yoghurt and lemon zest and juice. Toss together and set aside.

Step 4

Make up Peri Peri mix by blending together minced garlic, lemon juice, Peri Peri spice mix and oil. Place 2 tablespoon of this mix with the remaining yoghurt to make the sauce.

Step 5

To serve, pile slaw and halloumi into wraps, dollop with yoghurt sauce and scatter with coriander. Serve with wedges and remaining sauce on the side to dip wedges.

Chef's Tips

You can double the sauce ingredients to make a great dipping sauce for vegies

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