Halloumi wraps

Salty halloumi makes a satisfying vegetarian wrap filling. Serve with a fresh and bright salad for a quick, nutritious midweek meal

Ingredients

• 250 g halloumi block, thinly sliced
• 4 tbsp greek yogurt
• 4 flatbreads or wraps
• 1 tbsp red wine vinegar
• 1 tbsp extra-virgin olive oil
• 0.5 tsp dried oregano
• 250 g baby plum tomatoes, sliced
• 0.5 cucumber, deseeded and chopped
• 1 little gem lettuce, chopped
• 50 g kalamata olives, drained and halved
• 0.5 small bunch flat-leaf parsley, torn

Steps

1. 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.
2. 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.