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£14.29/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6 and line a baking tray (approx 40x30cm) with baking parchment. Mix the chilli paste and 2 tbsp olive oil in a bowl. Dip the halloumi in the marinade and place in a single layer on 1 end of the baking tray. Place the chicken strips in the marinade to coat well and put on the opposite end of the tray, discarding any remaining marinade mix.
Put the tray in the oven and bake for 30 minutes. Flip the chicken, halloumi and peppers halfway. Cover the wraps with foil and put in the oven on an oven-safe plate under the tray for the final 5 minutes.
Put the tray on the table with the wraps, lime wedges, crème fraîche and zhoug for everyone to help themselves.
Zhoug works brilliantly as a topping for eggs and in cheese toasties to use up the rest of the jar. If cooking for a mix of vegetarians and meat-eaters, cook some or all of the halloumi with some of the shallots on a separate tray.
Typical values per serving when made using specific products in recipe
Energy | 3,470kJ/ 832kcals |
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Fat | 50g |
Saturated Fat | 22g |
Carbohydrates | 42g |
Sugars | 15g |
Fibre | 8.3g |
Protein | 50g |
Salt | 4g |
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