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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.

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