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Prep Time: 16 mins
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Cook Time: 46 mins
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Additional Time: 31 mins
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Servings: 6
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 :
- 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.