Most recently seen live on ITV’s This Morning, chef Phil Vickery demonstrated how to make his delicious meal that only costs “£1.70 per head”.
“It’s very simple,” Phil said on the daytime TV show. “It’s just roasted vegetables in the oven with a little bit of flatbread… with halloumi.”
Phil said: “Anything can go with this; you can put cheese, chicken, you could have it just as it is.”
While you can get fajita wraps and mixes in most major supermarkets, such as Tesco, chef Phil makes his own.
If you would like to know how to make a vegetable fajita wrap from scratch, then here is Phil’s recipe.
One-tray halloumi fajitas recipe
Serves: four people
Ingredients
For the fajita mix:
Four tbsp olive oil
Two small red onions, very finely sliced
Two cloves garlic, crushed
One red pepper, sliced
One x 400g can kidney beans, drained
Two x 10g vegetable stock cube
200ml water
Pinch dried chilli flakes
One level tsp smoked paprika
225g block of halloumi, chopped into 1cm cubes
Salt and pepper
For the flatbreads:
225g self-raising flour
Pinch of salt
Pinch of ground black pepper
Two to three tbsp extra virgin olive oil
Three to four tbsp chopped coriander
175 to 200g runny natural yoghurt
To serve:
Fresh coriander
Lime wedges
Natural yogurt
Method
Preheat the oven to 220C/Gas Mark seven. 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.
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 to 20 minutes.
Mix well and cook for a further 15 minutes until all the liquid has evaporated and the vegetables are nicely coloured.
Remove the tray from the oven, then add the halloumi and warm through. Keep warm whilst you make the flatbreads.
To make the flatbreads
Place the flour into a bowl; add salt, pepper, oil, coriander and yoghurt to make a soft dough.
Divide the dough into four pieces and roll out to make four thin discs.
Heat a dry non-stick frying pan and cook each flatbread for a few minutes on each side to blister and colour a little.
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.
