VEGETARIAN ROTI WRAPS
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These vegetarian roti wraps are a simple and flavoursome alternative to kebabs.

Vegetarian roti wraps with spiced lentils, haloumi, salad and yoghurt.

Have you tried the paratha or roti chanai that you can find in the freezer section of the supermarket? They’re super tasty (we love them as an alternative to naan bread with curries) and also make great wraps!

In this meal, we’re having them with a cumin-spiced lentil and veggie mixture, pan fried haloumi, fresh salad and yoghurt sauce. Roll up into a wrap or eat as a ‘roti bowl’ with a knife and fork.

If your local supermarket doesn’t stock frozen roti/paratha, try an Asian supermarket or use flour tortillas instead (you may need more than 4 in this case – tortillas aren’t as filling as the roti!).

 

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Vegetarian roti wraps with spiced lentils, haloumi, salad and yoghurt.

VEGETARIAN ROTI WRAPS

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

These vegetarian roti wraps are simple and flavoursome, with plenty of nutritious veggies included throughout. A delicious alternative to kebabs!

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Ingredients

TO SERVE

  • 1/2 courgette
  • 2/3 cup unsweetened Greek yoghurt (160g)
  • 200 g cherry tomatoes (7oz)
  • 1 small red onion
  • 60 g baby rocket or baby spinach (2.1oz)
  • Aioli (optional)

CUMIN-SPICED LENTILS

  • 1 red capsicum
  • 1 1/2 courgettes
  • 1/2 Tbsp cumin seeds
  • 2 tsp olive oil
  • 1 Tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 400 g can brown lentils, rinsed and drained (14oz)
  • 1/2 tsp vegetable stock powder
  • 1/3 cup water (80ml)

ROTI AND HALOUMI

  • 4 frozen roti or paratha
  • 200 g haloumi (7oz)
  • 2 tsp olive oil

Instructions

  1. PREPARE SERVING INGREDIENTS

    Grate courgette. Place in a medium bowl, add yoghurt and stir to combine. Season with salt and pepper to taste. Cut tomatoes into quarters and thinly slice red onion.

  2. COOK LENTILS

    Dice capsicum and courgette. Heat a large frying pan on medium-high. Toast cumin seeds for 30 seconds, until fragrant. Remove into a bowl.

  3. Heat oil in pan, then sauté capsicum and courgette until tender (4-5 minutes). Stir in tomato paste, garlic powder, cumin and paprika. Cook for 1 minute. Add lentils, stock powder and water and cook, stirring, for 2 minutes. Season to taste with salt and pepper. Reduce heat to very low to keep warm.

  4. COOK ROTI & HALOUMI

    Preheat oven to 100ºC (210ºF) fan bake. Heat a medium frying pan on medium-high. Cook one of the roti/ paratha for 2 minutes, then flip and cook for a further 1-2 minutes, until golden and toasted. Repeat with remaining roti, keeping the cooked ones warm in oven (cover loosely with foil).

  5. Once all roti are cooked, slice haloumi into strips. Add oil to frying pan and fry haloumi for 1-2 minutes each side, until golden brown.

  6. SERVE

    Serve roti topped with yoghurt, spinach, lentil mixture, tomatoes, onion and haloumi. Finish with a drizzle of aioli, if desired. Roll up into a wrap or eat with a knife and fork.

Recipe Notes

WINE MATCH: Try a Gewürztraminer.
GLUTEN-FREE OPTION: Make sure your stock powder is gluten-free. Swap roti/paratha for gluten-free wraps (you won’t need to pan fry them for as long).
INGREDIENT SWAPS / NOTES: Haloumi could be swapped for 100g / 3.5oz feta cheese (you can try pan frying it if you like, or just crumble cold feta over the meal).
STORING AND REHEATING: Lentil mixture and haloumi can be stored together and reheated into the microwave. Roti can be toasted, microwaved or fried again to reheat. Add sauce and salad ingredients just before serving.

 

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