ZA’ATAR & HALLOUMI MANOUSHE WRAP
Serves: 2
Pomegranate balsamic salad
• 1 Lebanese cucumber, sliced in half lengthways, then into thin half-moons
• ¼ red onion, very finely sliced
• 1 tsp pomegranate molasses
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• ½ tsp sumac
• Salt and pepper, to taste
• ½ cup mint leaves
• ½ cup flat-leaf parsley
Base
• 2 large Greek pita breads
Za’atar mozzarella topping
• 3 tbsp za’atar
• 3 tbsp olive oil
• ⅔ cup shredded mozzarella
Grilled halloumi & hummus
• 200g halloumi, sliced
• 1 tsp olive oil (for grilling)
• 1 tbsp honey
• 4–6 tbsp hummus
• Cracked black pepper, to taste
Instructions
1. Preheat the oven
Preheat to 200°C fan-forced or 220°C conventional.
Line a tray and set pita breads aside.
2. Make the salad
Put all salad ingredients into a bowl and toss gently to coat.
Set aside for the flavours to develop.
3. Add the za’atar topping
Mix za’atar and olive oil into a paste.
Spread over each pita, right to the edges.
Top with mozzarella and bake for 6–8 minutes, until cheese is bubbling and pita is golden.
4. Grill the halloumi
Heat a non-stick pan on medium with the olive oil.
Grill halloumi for 1–2 minutes per side.
Drizzle over the honey after flipping and let it bubble and caramelise.
5. Assemble
Spread hummus over the warm za’atar manoushe.
Top with honey-glazed halloumi.
Add the salad over or serve on the side.
Finish with cracked black pepper and an optional drizzle of pomegranate molasses.