Recipe: Halloumi wraps with baharat and pomegranate

An easy lunchtime fix that more than delivers on huge flavours

  • place PRE 20 - 30 minutes
  • place COOK 5 - 10 minutes
  • place SERVES 2
  • printicon

Pomegranate seeds give a lovely pop of flavour and balance the earthiness of the baharat, and the chutney elevates this quick lunch to a real midday treat. If you don’t want to make your own baharat, feel free to buy it. Using ice cubes when blitzing the chutney keeps your herbs bright green. I’ve used one chilli, but you can add more or less, depending on your preference.


  • To make the chutney: Pick the mint leaves and discard the hard stalks. Roughly chop your coriander – you can use the stalks too as they will blitz down fine and add bags of flavour. Chop the end off your chilli and discard.

  • Cut the rest into chunks, keeping the seeds.

  • Place in your blender with the salt, sugar, lemon juice and ice cubes.

  • Blitz for a few seconds until everything is combined and you have a lovely bright green chutney. Spoon into a sterilised jar and keep (refrigerated) for up to a week or freeze in an ice- cube tray.

  • For the halloumi: mix the olive oil and baharat in a large bowl. Chop the halloumi into 2cm strips and add to the bowl, stir to combine.

  • Heat a heavy-bottomed frying pan over a medium heat. Add the halloumi oil and spices and cook for about 1–2 minutes on each side.

  • Heat your flatbreads in a separate pan according to the packet instructions.

  • Arrange your halloumi on top of the flatbreads and pile on the salad leaves, pomegranate seeds and chutney.

    To make the baharat:

  • Put any whole spices into the coffee grinder or pestle and mortar. Grind. Then add any powdered ingredients and mix by hand to combine.

  • Label and store in a clean jar in a cool, dark place for up to six months.

    Recipe adapted from ‘Spice Kitchen’ (Quadrille)


2 tbsp olive oil
1 heaped tsp baharat (see: below)
1 block of halloumi (250g)
2 flatbreads
To serve:
Crisp salad leaves
1 tbsp pomegranate seeds
2 tsp zingy mint and coriander chutney
For the chutney:
50g bunch fresh mint
50g bunch fresh coriander
1 green chilli
1 tsp salt
2 tsp sugar
Juice of ½ lemon
6 ice cubes

Makes: 100g
27g paprika
18g cumin
14g black peppercorns
7g coriander
7g cinnamon
4g nutmeg, grated
1g green cardamom
seeds or powder
2g cloves
8g ginger powder
7g chilli powder
8g allspice

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