Try these halloumi tortilla wraps with avocado for a quick and easy after-school meal. Serve with chilli sauce or soured cream
Prep:15 mins
Serves 4
2 x 225g blocks light halloumi2 tbsp olive oil1 red onion, halved and sliced2 mixed peppers, sliced2 garlic cloves, crushed2 tsp smoked paprika1 tsp ground coriander1 lime, juiced8 small or 4 large tortilla wraps (use corn or flour)1 avocado, stoned, peeled and slicedsmall handful of coriander leaveschilli sauce or soured cream, to serve (optional)
STEP 1Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.STEP 2Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.STEP 3Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges). STEP 4Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.
