Paprika, Lime & Honey Glazed Halloumi Wraps

Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast in the oven until soft, 10-12 mins. Meanwhile, cut the halloumi into 3 slices per person, place them into a small bowl of cold water and leave to soak. Zest and halve the lime. Pop the soured cream into a large bowl.

Once the garlic is cooked, remove from the foil and mash with a fork. Add the roasted garlic to the soured cream and mix well. Season to taste with lime juice, salt and pepper. Add the coleslaw mix to the bowl and toss to coat.

10 minutes before the chips are ready, remove the halloumi slices from the cold water, pop them a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, remove from the heat. Pop the honey, lime zest and paprika into the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Stir to coat the halloumi in the glaze.

Just before you are ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Cut the halloumi slices in half lengthways (into fingers). Pour the olive oil (see ingredients for amount) into a bowl and season with lime juice, salt and pepper. Pop the rocket into the bowl and toss to coat.