Halloumi wraps

              Preparation time                                               Cooking time                                      Serves

            1-2 hours                                                less than 10 mins                     Serves 2

Lightly spiced halloumi combined with the Indian flavours of a cooling raita and mango chutney makes the perfect vegetarian wrap filling.

Ingredients

1 tbsp mild or medium curry powder

2 tbsp low-fat Greek-style yoghurt

½ lemon, juice only

1 tbsp olive oil

250g/9oz halloumi, cut into bite-sized pieces

4 multi-seed tortilla wraps

2 tbsp mango chutney

1 Baby Gem lettuce, shredded

For the mint and cucumber raita

125g/4½oz low-fat Greek-style yoghurt

1 red chilli, seeds removed, finely chopped

4 tbsp mint leaves, finely chopped

¼ cucumber, halved, seeds removed, coarsely grated

½ red onion, finely chopped

1 vine tomato, roughly chopped

salt and freshly ground black pepper

Method

1. Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge for at least 1 hour.
2. Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge.
3. Preheat the grill to medium-high.
4. Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside.
5. Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce.