Halloumi Wrap

Ingredients

• 4-5 tbsp Ballymaloe 100 Recipe Sauce
• 2 large tortilla wraps
• 200 g halloumi (sliced)
• 1 handful rocket
• 1 red pepper (sliced)
• olive oil
• balsamic glaze (optional)

Method

1. Preheat the oven to 200°C (180°C fan). 2. On a baking tray, toss the pepper slices in some olive oil and season with salt and pepper. Roast them in the oven for 10-12 minutes, until soft and lightly charred. Set aside afterwards. 3. Meanwhile, heat a non-stick frying pan over medium heat. Add the halloumi slices and fry for 2-3 minutes per side, until golden and crisp. Remove from the pan and set aside. 4. Gently warm up the sauce in a small saucepan or microwave. 5. Warm the tortilla wraps briefly to soften them. Once warm, place them on a plate and spread the sauce as a base. Create the filling by layering rocket leaves, roasted peppers and your halloumi slices in the middle of the wrap. Drizzle over the balsamic glaze (if using). 6. Fold the bottom up and fold the sides tightly.

Delicious served by itself or alongside some crisp (sweet) potato wedges.