Charred Courgette, Onion & Halloumi Fajitas
Fajitas are a midweek staple in most family kitchens — and this version keeps everything that makes them great while putting halloumi and courgette front and centre. The sizzle is the same. The build-your-own is the same. And honestly, they're just as good.
Charred Courgette, Onion & Halloumi Fajitas
🔪 Prep Time: 15 mins
👩🍳 Cook Time: 20 mins
👥 Serves: 4
Ingredients
2 tbsp extra virgin olive oil
1 tbsp smoked paprika
1 tbsp cajun spice
Or jerk spice, or your favourite spice blend.
2 clove of garlic (grated)
2 courgette (halved lengthways)
2 red onion (peeled and cut into wedges)
3 mixed peppers (sliced 2cm thick)
400 g halloumi
2 lime (halved)
1 chilli (finely sliced)
8 tortilla wraps
1 tub of sour cream
1 tin of chickpeas (drained)
1 bunch of coriander (chopped)
Method
Step 1. In a large bowl, mix the olive oil, smoked paprika, cajun spice, garlic, and a good pinch of salt and pepper. Add the courgettes, onions, then toss everything well in the marinade. Leave for at least 15 mins if you have time.
2 tbsp extra virgin olive oil
1 tbsp smoked paprika
1 tbsp cajun spice
2 clove of garlic (grated)
2 courgette (halved lengthways)
2 red onion (peeled and cut into wedges)
Add a splash of hot sauce here too if you have some.
Step 2. Heat a griddle pan, heavy frying pan or BBQ to high heat. Place the lime halves flesh side down.
2 lime (halved)
Step 3. At the same time, cook the peppers skin-side down for 4 mins and then flip over and cook for another 4 mins. If you have space, at the same time char the onions and courgettes for about 4–5 mins per side until softened with deep colour.
3 mixed peppers (sliced 2cm thick)
2 courgette (halved lengthways)
2 red onion (peeled and cut into wedges)
Don’t move the courgettes too early or they won’t pick up proper colour.
Step 4. Slice each halloumi into two thick slabs, pat dry and grill for 2–3 mins per side until golden and slightly smoky. Add some oil to the pan if it needs it. Warm the tortillas in a dry pan or directly over the flame for a few seconds on each side.
400 g halloumi
8 tortilla wraps
Step 5. Add the drained chickpeas to the marinade bowl. Roughly slice the peppers and courgettes then toss them into the bowl with the onions, sliced chilli and most of the coriander. Squeeze over the juice of the grilled limes and mix well.
1 tin of chickpeas (drained)
1 chilli (finely sliced)
1 bunch of coriander (chopped)
Step 6. Place the bowl on the table with the warm tortillas and let everyone build their own fajitas with charred veg, grilled halloumi and serve with the sour cream.
1 tub of sour cream
Why Halloumi and Courgette Work So Well Here
The reason chicken fajitas work is texture and char — the slightly caramelised edges, the satisfying chew, the way spice clings to the surface. Halloumi does all of that. It holds its shape under high heat, picks up colour quickly, and has a saltiness that plays really well against the smokiness of the spice mix.
Courgette is underestimated in this kind of cooking. Cut into halves and cooked in a hot pan, it takes on a lovely char without going soft. It absorbs the spice and the lime and brings a freshness to the filling that lightens everything up.
The key with both is heat. Don't move things too much, you want that char and don't crowd the pan — if it steams rather than sears, you lose the whole point of the char.
Tips and Variations
Make it vegan: Swap the halloumi for extra-firm tofu (press it well first) or sliced mushrooms. Use coconut yoghurt in place of soured cream.
Add black beans: Swap the chickpeas for black beans or any kind of you have to hand.
Get ahead: The spice mix and sliced veg can be prepped the day before and kept covered in the fridge. The whole thing comes together in minutes when you're ready to cook.
No griddle pan? A heavy frying pan works fine — just make sure it's properly preheated before anything goes in.
A Small Change That Adds Up
Chicken is one of the lower-impact meats, but research by Poore & Nemecek (Science, 2018) puts its footprint at roughly six times that of most plant proteins per kilogram of food. Swapping it once a week is a small shift that adds up over time.
The format here is identical to the one you already cook. Same tortillas, same toppings, same build-your-own ritual at the table. The centre just changes — and in this case, it changes to something that's genuinely delicious on its own terms. You can explore the rest of the series on the Family Favourites, Reimagined page.
Meal Prep and Storage
Fridge: The cooked filling keeps for up to 3 days. Store separately from the tortillas and toppings.
Reheating: A quick blast in a hot pan is better than the microwave — it brings back some of the char.
Batch cooking: Double the filling and use leftovers as a quesadilla filling, on top of rice, or stuffed into a wrap with some hummus for lunch the next day.
Frequently Asked Questions
Can I use a different cheese instead of halloumi? Paneer is the closest substitute — it holds its shape and takes on colour well. Feta doesn't work for cooking, but you could crumble a little over at the end if halloumi isn't available.
Are these good for kids? Yes, very much so. You can dial back the smoked paprika and leave out any heat, and the build-your-own format tends to go down well. Kids generally like being in charge of their own tortilla.
Can I cook these on a BBQ? Absolutely, and that's genuinely the best version of this recipe. Use a grill basket for the veg so nothing falls through, and grill the halloumi directly on the grates.
What's the best way to warm the tortillas? Straight onto a gas flame for a few seconds each side (with tongs) gives you a nice toasted flavour. If you don't have gas, wrap them in a clean tea towel and microwave for 30 seconds.
Can I make the filling ahead of time? Yes. Cook it fully, cool it down, and reheat in a hot pan just before serving. It won't have quite as much char the second time around but it'll still be great.
What should I serve alongside? The pesto pasta salad from this month's Grill Seekers plan was made for this. Otherwise, a simple green salad with lime dressing or some rice on the side works well.
Find it in the App
This recipe features in our June meal plan, Grill Seekers, alongside Fabulous Focaccia and Sexy Pesto Pasta Salad with Crusty Bread.
📲 Download the Feeds app to adjust servings, add everything to your shopping list, and discover more meat-free family meals.