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