PREPARATION TIME: 15 minutes   COOKING TIME: 2 minutes   SERVES: 4

INGREDIENTS

● 180g Lemnos Haloumi, cut in to 12 slices
● 2 cups roast chicken, shredded
● 1tbsp olive oil
● Lime Juice
● Pepper

GUACAMOLE:
● 1 ripe avocado, stone removed
● Crushed Garlic
● 1 medium ripe tomato, finely diced
● ½ small red onion, finely diced
● Tabasco sauce to taste
● Lime juice to taste
● Sea salt and freshly ground black pepper

TO SERVE:
● Fresh coriander leaves (optional)
● 2 small handfuls of washed salad leaves
● 4 herb and spinach wraps

METHOD

STEP 1: In a medium bowl add the avocado and roughly mash with a fork.
STEP 2: Stir through the crushed garlic, diced tomato and red onion.
STEP 3: Season to taste with lime juice, salt and pepper and Tabasco. Cover and refrigerate until required.
STEP 4: Heat oil in a griddle or heavy frying pan over medium heat. Season Lemnos haloumi with lime juice & pepper, add to pan and cook until golden on both sides. Remove from pan.
STEP 5: Spread each wrap generously with guacamole, then layer up the salad leaves, coriander leaves, about ½ cup of shredded chicken and 3 slices of toasted Lemnos haloumi, roll and repeat with the remaining ingredients and wraps.
STEP 6: Serve immediately or wrap in baking paper for a yummy picnic or lunch.

TIP

Always keep refrigerated before serving.

PREPARATION TIME: 15 minutes   COOKING TIME: 2 minutes   SERVES: 4

INGREDIENTS

● 180g Lemnos Haloumi, cut in to 12 slices
● 2 cups roast chicken, shredded
● 1tbsp olive oil
● Lime Juice
● Pepper

GUACAMOLE:
● 1 ripe avocado, stone removed
● Crushed Garlic
● 1 medium ripe tomato, finely diced
● ½ small red onion, finely diced
● Tabasco sauce to taste
● Lime juice to taste
● Sea salt and freshly ground black pepper

TO SERVE:
● Fresh coriander leaves (optional)
● 2 small handfuls of washed salad leaves
● 4 herb and spinach wraps

METHOD

STEP 1: In a medium bowl add the avocado and roughly mash with a fork.
STEP 2: Stir through the crushed garlic, diced tomato and red onion.
STEP 3: Season to taste with lime juice, salt and pepper and Tabasco. Cover and refrigerate until required.
STEP 4: Heat oil in a griddle or heavy frying pan over medium heat. Season Lemnos haloumi with lime juice & pepper, add to pan and cook until golden on both sides. Remove from pan.
STEP 5: Spread each wrap generously with guacamole, then layer up the salad leaves, coriander leaves, about ½ cup of shredded chicken and 3 slices of toasted Lemnos haloumi, roll and repeat with the remaining ingredients and wraps.
STEP 6: Serve immediately or wrap in baking paper for a yummy picnic or lunch.

TIP

Always keep refrigerated before serving.

PREPARATION TIME: 15 minutes   COOKING TIME: 15 minutes   SERVES: 4

INGREDIENTS

● 180g Lemnos Haloumi, cut into cubes
● 1 medium red onion, cut into wedges
● 2 long red chillies, finely sliced (optional)
● 2 tablespoons olive oil
● 2 cups cherry tomatoes, halved
● 250g of your favourite pasta, (cooked following pack instructions and drained)
● ½ cup fresh flat leaf parsley leaves
● ¼ cup basil leaves
● Juice of one lemon
● Sea salt and freshly ground black pepper
● A few extra basil and parsley leaves for decoration

METHOD

STEP 1: Heat the olive oil in a large frying pan or sauté pan over medium heat. Add the onion and the chilli and fry for 2-3 minutes, until soft and just starting to colour.
STEP 2: Remove the onions from the pan (reserve), add the Lemnos Haloumi and fry for 1-2 minutes, turning occasionally until all sides are golden.
STEP 3: Return the onions to the pan along with the tomatoes, hot cooked pasta, fresh herbs and lemon juice (to taste). Mix together well and season generously with salt and freshly ground black pepper.
STEP 4: Serve hot, garnished with a few extra basil or parsley leaves.

PREPARATION TIME: 15 minutes   COOKING TIME: 15 minutes   SERVES: 4

INGREDIENTS

● 2 tablespoons olive oil
● 1 medium red onion, cut into wedges
● 2 long red chillies, finely sliced (optional)
● 180g Lemnos Haloumi, cut into cubes
● 2 cups cherry tomatoes, halved
● 250g of your favourite pasta, (cooked following pack instructions and drained)
● ½ cup fresh flat leaf parsley leaves
● ¼ cup basil leaves
● Juice of one lemon
● Sea salt and freshly ground black pepper
● A few extra basil and parsley leaves for decoration

METHOD

STEP 1: Heat the olive oil in a large frying pan or sauté pan over medium heat. Add the onion and the chilli and fry for 2-3 minutes, until soft and just starting to colour.
STEP 2: Remove the onions from the pan (reserve), add the Lemnos Haloumi and fry for 1-2 minutes, turning occasionally until all sides are golden.
STEP 3: Return the onions to the pan along with the tomatoes, hot cooked pasta, fresh herbs and lemon juice (to taste). Mix together well and season generously with salt and freshly ground black pepper.
STEP 4: Serve hot, garnished with a few extra basil or parsley leaves.

Find the Lemnos Haloumi range at your local participating IGA store.

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