Halloumi Wraps

If you’re looking for a quick-fix, filling, deliciously comforting recipe, look no further than these halloumi wraps. With wholegrain tortillas, homemade hummus, mixed sweet bell peppers, beetroot, arugula and seeds to garnish, this wrap is a treat for your taste buds and makes a satiating protein-rich midweek meal. Substitute tofu for halloumi if you want to go vegan, but the wrap won't be quite the same without halloumi.

25 g Paprika flavoured pumpkin seeds (or regular)
1 tbsp Cumin seeds
2 tbsp Extra virgin olive oil
1 x 250 g Halloumi, each cut into strips or cubed
Prosciutto, optional
4 Wholegrain wraps
100 g Hummus
100 g Vacuum packed ready-to-eat red beetroots, sliced
200 g Mixed bell peppers, cut into strips
50 g Arugula

Toast the pumpkin seeds (if using regular) with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl.
Cut the halloumi into 12 strips or chunks or a mix of two. Wrap halloumi strip with a slice of prosciutto if using.
Heat the olive oil in a pan and fry the halloumi strips or cubes until golden brown and crisp. Spread a layer of hummus on each flatbread and top with bell peppers, beetroots, halloumi, arugula and toasted seeds to serve.

Halloumi Wraps

Halloumi Wraps

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