Phil Vickery's veggie halloumi fajitas, costing just £1.70 a head!
As we start another busy week of school holidays, Phil Vickery’s helping you save money on your shopping. He’ll be showing you how to make his tasty veggie halloumi fajitas and easy two-ingredient wraps - all for just £1.70 a head!
One tray halloumi fajitas
Serves 4
Ingredients
For the fajita mix:4 tbsp olive oil 2 small red onions, very finely sliced2 cloves garlic, crushed1 red pepper, sliced1 x 400g can kidney beans, drained2 x 10g vegetable stock cube 200ml waterPinch dried chilli flakes 1 level tsp smoked paprika225g block of halloumi, chopped into 1cm cubesSalt and pepper
For the flatbreads:225g self-raising flourPinch of saltPinch of ground black pepper2-3 tbsp extra virgin olive oil3-4 tbsp chopped coriander 175-200g runny natural yoghurt, enough to make a firm but loose dough
To serve: Fresh coriander Lime wedgesNatural yoghurt
Method
1. Preheat the oven to 220oC/Gas Mark 7.
2. Place the olive oil, onions, garlic, pepper and kidney beans into a bowl. Season well with salt and pepper, mix together, and pour into a baking tray.
3. Dissolve the stock cubes in boiling water, then add the chilli and paprika. Pour over the vegetables and pop into the oven to cook for 15-20 minutes.
4. Mix well and cook for a further 15 minutes until all the liquid has evaporated and the veg is nicely coloured.
5. Remove the tray from the oven, then add the halloumi and warm through. Keep warm whilst you make the flatbreads.
6. To make the flatbreads, place the flour into a bowl, add the salt, pepper, oil, coriander and enough yoghurt to make a very soft dough. Divide the dough into 4 pieces and roll out to make 4 thin discs.
7. Heat a dry non-stick frying pan and cook each flatbread for a few minutes on each side to blister and colour a little.
8. Once cooked, slice open halfway and fill each pocket with the veg mix. Top with fresh coriander, a squeeze of lime and a little yoghurt, and serve.