Halloumi, Red Pepper, Spinach and Harissa Wrap Recipe

Preparation:

10 minutes

Cooking:

20 minutes

Ingredients

For the filling

1 large red pepper, centre removed and cut into 4 pieces
1 tsp olive oil
100g halloumi, sliced
50g spinach, chopped

For the dressing

1 heaped tbsp low fat plain natural yogurt
3 mint leaves, chopped
1 tsp harissa paste

For the wrap

2 wholemeal tortilla wraps

Method

1. Preheat the oven to 180°C.

2. Place the pepper strips on a baking sheet, brush with the olive oil, then bake for about 10–15 minutes until softened. Remove from the oven and set aside to cool.

3. Heat a small frying pan or griddle and add the halloumi slices, cooking for 2 minutes on either side.

4. Make the dressing by combining the yogurt, mint and harissa paste.

5. Build the wraps by spreading them with dressing then adding a layer of spinach topped with the halloumi slices and red pepper. Fold the wrap as preferred and serve.

Recipe courtesy of the Vegetarian Society. Find more at vegsoc.org

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