Toasties & Wraps
Grilled Halloumi & Red Chicory Wraps
Grilled Halloumi & Red Chicory Wraps
2
These tasty wraps are ideal if you’re pushed for time and in need of an easy lunch.They are packed with healthy ingredients and make a great vegetarian option too
Ingredients
- 225g halloumi cheese, cut into ½ cm slices
- 2 medium red chicory, quartered & woody stem removed
- 4 stems lemon thyme, leaves stripped
- Juice of ½ a lemon
- 2 tbsp. olive oil
- Handful of torn basil leaves
- 40g pomegranate seeds
- 2 large soft tortilla wraps
For the Yoghurt Sauce:
- 100g plain full fat yoghurt
- 2 tbsp. milk
- 1 clove garlic, crushed
- Sea salt & freshly ground black pepper
Preparation
- Make the yoghurt sauce by mixing the yoghurt, garlic, salt and pepper. Set aside.
- Place the red chicory in a bowl, with 1 tbsp. of olive oil, lemon juice, lemon thyme and salt and pepper. Mix everything together with your hands, until well coated. Transfer to a separate bowl.
- Place the sliced halloumi in the bowl, with the oily leftovers from the red chicory and drizzle over the remaining tbsp. of olive oil. Gently mix until coated.
- Heat your grill to 200 ̊C, using flat griddle plates.
- With the lid open, grill the red chicory on one side of the grill plate and the halloumi cheese on the other, for about 5 –10 minutes, turning occasionally, until everything starts to crisp and caramelise.
- To assemble, divide the garlic yoghurt dressing between the wraps. Add some of the red chicory, followed by some torn basil leaves, the warm halloumi and a generous sprinkling of pomegranate seeds. Roll up tightly, before cutting in half.
- Serve with salad leaves