If you’re looking for a quick-fix comforting veggie recipe, look no further than our charred halloumi wraps. With just ten minutes hands-on cooking time, they really are as easy to assemble as they are to eat... Wrapped up in toasted whole-wheat tortillas and served with sweet potato wedges and a yoghurty carrot salad (the secret ingredient in the dressing is a game changer!), you can’t go wrong with this deliciously simple veggie recipe.
Small Sweet Potato
Baby Gem Lettuce
Red Pepper & Chilli Jelly
Preheat your oven to 220°C. Chop the sweet potato into wedges about the size of your index finger (no need to peel!). Put them on a baking tray and drizzle over some oil, the smoked paprika and a pinch of salt and pepper. Mix together to make sure the sweet potatoes are nicely coated, then roast on the top shelf of your oven until crispy, 25 mins. Turn halfway through cooking.
Meanwhile, remove the tops and bottoms from the carrots (no need to peel!) and grate on a coarse grater. Tip into a bowl and set aside. Remove and discard the root from the lettuce, then slice thinly. Add to the bowl with the carrot. Slice the halloumi widthways into four slices per person.
Pop the red pepper jelly into another bowl and loosen with a spoon, then stir in three-quarters of the Greek yoghurt.
Heat a splash of oil in a frying pan on medium-high heat and lay in the halloumi. Cook until golden, 3 mins on each side, then transfer to a plate and cover with foil. Tip: If your pan isn't quite big enough, fry the halloumi in batches.
Once the halloumi is cooked, wipe out your pan with some kitchen paper, pop it back on medium-high heat and lay in one of the tortillas. Cook until slightly charred, 1-2 mins on each side, then remove to a plate and cover with foil to keep warm. Repeat for the other tortillas (you need two per person). Tip: Don't leave them in the pan too long or they will get too crispy!
Mix the yoghurt dressing into the carrot and lettuce. Assemble the tortillas; add the halloumi first, then spoon on some salad. Roll up and serve with the sweet potato chips. Use the remaining yoghurt for dipping. Enjoy!