Halloumi and Roasted Vegetable Wrap

Ingredients

• 2 red peppers, cut into strips
• 1 courgette, cut into half-moons
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 1/2 tsp dried oregano
• 250 g halloumi, sliced
• 60 g tahini
• 120 g Greek yoghurt
• 4 large tortilla wraps
• a couple of handfuls of rocket
• juice of 1/2 lemon

Method

1. Roast hot

   Toss the peppers, courgette and onion with the oil and oregano and roast at 220°C on one big tray until the edges are blackening in places. A lower oven or a crowded tray gives you steamed vegetables and a soggy wrap.

   25 min

2. Let the steam go

   Tip the roasted vegetables onto a cold plate rather than leaving them piled in the tray. Sitting in their own heat they keep releasing water.

3. Fry the halloumi

   Pat the slices dry and fry in a dry hot pan until browned on both sides. Dry pan, dry cheese — halloumi carries enough fat of its own.

   4 min

4. Build

   Warm the tortillas, spread with the yoghurt right to the edges, then vegetables, halloumi, rocket and a squeeze of lemon. Whisk the tahini into the yoghurt with a pinch of salt first — it does two jobs here, sauce and glue for the seam.

5. Roll and sear

   Roll tight and press seam-down in the hot pan for a minute so it holds together.

   1 min