Halloumi Vegetable Wrap

Warm halloumi and grilled vegetable wraps with lemon-herb yogurt and crisp salad.

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Halloumi is cooked last so it stays soft and squeaky, while the vegetables can be prepared first and kept warm.

Ingredients

• 250 g halloumi (sliced)
• 1 red bell pepper (sliced)
• 1 courgette (sliced)
• 1 red onion (cut into wedges)
• 2 tbsp olive oil
• 4 flatbreads
• 150 g Greek yogurt
• 1.5 tbsp lemon juice
• 2 tbsp fresh mint (chopped)
• 2 tbsp fresh parsley (chopped)
• 100 g lettuce (shredded)
• 0.25 tsp black pepper

Step-by-step method

1. Mix the yogurt with the lemon juice, mint, parsley and black pepper. Chill while you prepare the filling.
2. Toss the pepper, courgette and onion with 1 tablespoon olive oil. Grill or pan-cook over medium-high heat for 6–8 minutes until tender and lightly charred.
3. Transfer the vegetables to a plate and keep them warm. Wipe the pan if necessary.
4. Brush the halloumi lightly with the remaining oil and cook for 1–2 minutes per side until golden. Do not overcook or it becomes rubbery.
5. Warm the flatbreads for 20–30 seconds per side so they become flexible.
6. Spread each flatbread with yogurt sauce, then add lettuce, grilled vegetables and warm halloumi.
7. Fold in the sides and roll firmly. Serve immediately with extra lemon if desired.