Halloumi wraps

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

Directions :

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.
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.