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• 20 Minutes

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• Makes 16-18

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• Easy

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 Salty halloumi makes a satisfying vegetarian wrap filling. Serve with a fresh and bright salad for a quick, nutritious midweek meal.

 

 INGREDIENTS:

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• halloumi 250g, block, thinly sliced

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• greek yogurt 4 tbsp

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• flatbreads or wraps 4

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 GREEK SALAD:

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• extra-virgin olive oil 1 tbsp

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• dried oregano 1⁄2 tsp

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• baby plum tomatoes 250g, sliced

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• cucumber 1⁄2, deseeded and chopped

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• little gem lettuce 1, chopped

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• kalamata olives 50g, drained and halved

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• flat-leaf parsley 1⁄2 a small bunch, torn

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 METHOD:

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• STEP 1 : 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.

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• STEP 2 : 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.

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 NUTRITIONAL INFORMATION:

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• Kcals : 499

 

• Fat : 26g

 

• Saturates : 14.4g

 

• Carbs : 39.8g

 

• Sugars : 9.4g

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• Fibre : 4.3g

 

• Protein : 24.3g

 

• Salt : 2.7g