with lemony sumac couscous salad
The couscous salad can be made ahead and stored in the fridge so the wraps can be assembled one at a time as required or all together.
- 12 slices of Haloumi approx 4-5 mm thick
- ¼ cup olive oil
- ½ tsp cumin seeds
- 4 Giannis Souvlaki or Lebanese breads
- 1 cup couscous
- 1 tsp chichen stock
- 2 cloves garlic crushed
- ½ tsp cumin
- 1 cup water
- 1 tsp sumac
- 2 tomatoes, seeds removed and finely chopped
- 1 lebanese cucumber finely chopped
- ½ yellow capsicum finely chopped
- ½ cup flat leaf parsley finely chopped
- ½ cup mint leaves chopped
- Zest and juice of a lemon
- A few lettuce leaves
- Extra sumac for sprinkling
Bring the water and stock to the boil and stir in the couscous, garlic and cumin. Remove from the heat, stir once and cover with a tea towel. When all the liquid is absorbed, fluff with a fork. Stir the remaining salad ingredients into the couscous and add lemon juice to taste. Place the Haloumi in a shallow dish with the oil and cumin seeds and turn till well coated.
Heat a frying pan and warm the bread according to the package directions. Remove the bread from the pan and adjust the heat to medium. Drizzle a little of the cumin oil into the pan and place the Haloumi slices into the hot oil. Cook gently 1-2 minutes until golden then turn and cook on the other side.
To assemble the wraps place lettuce onto each of the warmed wraps, divide the couscous salad between them and top with 3 slices of cooked Haloumi and sprinkle with a pinch of sumac and serve.
Cooks tip: Use either oiled and warmed Souvlaki bread or Lebanese bread.