Baba Ganoush, Halloumi, Cauliflower And Harissa Middle Easte

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Baba Ganoush, Halloumi, cauliflower and harissa Middle Eastern wraps 🤩

Guess what… it’s recipe time!

This is a quick and easy meal to prepare! 🤩

I bang on about cauliflower all the time, but of late, I’ve found it a great substitute to meat and a good carrier of flavour.

Tom is going a bit lighter on the carbs to just keep the T2 diabetes in check so we actually tried @carbzoneuk low carb tomato tortillas (Through Ocado) and they are fab!

Ingredients:
• Cauliflower
• Lebanese Spice
• Olive oil
• Halloumi (2 blocks for 2-4 people)
• Ground cumin
• Chilli powder
• Seasoning
• Juice of 1 lemon
• Garlic powder
• 2 aubergines
• Tortilla wraps of your choice
• Harissa paste
• Spring onions
• Herb leaves (I used coriander and parsley)
• Red chillies
• Nigella seeds for garnishing the baba ganoush

Cauliflower:

• Break into small florets and throw into a bowl with olive oil and plenty of Lebanese spice (I use the cooks ingredients pots from @waitrose). Line a large baking sheet with parchment and place the cauliflower on there. Cook on 200c for about 30-45 mins. Don’t let them burn.

Baba Ganoush:

• On the hob, char two aubergines until blackened. Empty the flesh into a nutribullet or similar. Add a squeeze of lemon, garlic powder, teaspoon of cumin powder, dash of chilli powder and a swig of olive oil. Check for seasoning. Serve in a bowl with a nice swirl of olive oil and some Nigella seeds.

Garnishes:

• Break up some coriander leaves, parsley leaves, chop a few spring onions, red chilli and in a bowl pour in some harissa (ours was ready-made @belazu_co rose harissa) – perfect 👌🏼

Halloumi:

• Slice into 1cm slices and gently pan-fry in a little oil.

Serve it all on the table and load up the tortillas. Happy wrapping!


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