Halloumi Fajitas

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This is another one of those recipes that has been under my belt for a while now. Before you jump the gun and think “fajitas are easy to make, why are you bothering to post a recipe?!” Well, I am pretty sure you haven’t had them like this before…pretty sure.
What did the cheese say when she saw herself in the mirror?

P1070543 P1070551Hallou-mi.

So like most/many of you, up until recently I have always bought those fajita seasoning mixes that come in a packet ’cause they’re cheap and it’s easier. I decided to actually read the ingredients on the back of one of the packets and realised I could actually make it at home and with less weird rubbish in it! You’ll probably have most of the spices tucked away in your cupboard anyway. The only one you may have to buy is Smoked Garlic Powder but I highly recommend you do make this purchased. I bought a little pouch of it from Sainsbury’s and I am pretty sure you will be able to find it at most decent sized supermarkets. But yeah, it’s great added to any sauces, soups and stews 🙂

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Now the real winning feature of this recipe is the halloumi. We all know that halloumi is great with anything (come on, you know it is), so obviously it works well in fajitas. But what makes this recipe a little different is the way the halloumi is added to the dish. After frying the halloumi in the usual slices, I sliced it into strips and mixed it through the veg so it became coated with all the delicious spices. This means you have halloumi running all the way through your fajita, and for you meat eaters, dare I say it, it’s almost like having strips of chicken in there too!

Now I must admit I didn’t come up with this genius idea, but when your pal doesn’t have a blog of their own to share this brilliance on, you’ve gotta do the world a favour and share away, right?!


100 % KB.eats.

Serves: 2 greedy people (2 wraps each) or 4
Cooking & Prep Time: 40 mins
Difficulty: This ones for the ones who don’t like cooking much

chopping board
large wok/frying pan (which can be covered)
small frying pan

1tbsp olive oil
1tsp cumin
1 red onion (diced)
3 cloves of garlic (crushed)
2 portabello mushrooms (sliced into strips)
2 peppers (sliced into strips)
250g halloumi (sliced into 1cm slices)
½tsp paprika/smoked paprika
½tsp cayenne pepper
1tsp smoked garlic powder
½tsp ground cumin
½tsp ground coriander

Serving Suggestions
tortilla wraps
sliced avocado
chopped tomato


  1. In large frying pan/wok, heat olive oil over medium heat. Add cumin and lower heat. Cooking until cumin begins to pop.
  2. Add red onion and garlic and cook for 2 mins until onion has softened.
  3. Add spices and stir, coating the onion. Cook for 2 mins.
  4. Add mushrooms and peppers and stir ensuring all vegetables are covered in spices.
  5. Increase heat to medium, cover and cook for 20mins until peppers have softened, stir occasionally.
  6. Meanwhile, heat small frying pan over a high heat and fry halloumi. You want to cook both sides until they are golden brown.
  7. Cut cooked halloumi into strips. Add to vegetables and stir well. Remove from heat.
  8. Serve in tortilla wraps with all the trimmings!



I am currently getting into listening to The National

KB x

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