Salty halloumi makes a satisfying vegetarian wrap filling. Serve with a fresh and bright salad for a quick, nutritious midweek meal
Ingreadient
- 250g halloumi block, thinly sliced
- 4tbsp greek yogurt
- 4 flatbreads or wraps
- 1tbsp red wine vinegar
- 1tbsp extra-virgin olive oil
- ½ tsp dried oregano
- 250g baby plum tomatoes, sliced
- ½ cucumber, deseeded and chopped
- 1 little gem lettuce, chopped
- 50g kalamata olives, drained and halved
- 1/2 small bunch flat-leaf parsley, torn
Direction
- To make the salad, tip the vinegar, oil and oregano into a bowl with some seasoning and whisk together. Tip in the remaining salad ingredients and toss well.
- Heat a non-stick frying pan and cook the halloumi slices in the dry pan for 1-2 minutes on each side until golden. Spread the yogurt on each flatbread and serve with the crispy halloumi and salad.
