As I mentioned in my previous blog, this is just one really great way to enjoy my carrot hummus recipe. Halloumi is one of those ingredients that you think you should probably not like but you absolutely love. It’s has a funny rubbery texture and a salty taste that is almost unrecognisable as a cheese, but damn it’s addictive. We will quite often grill some as a snack; drizzle it in a little balsamic vinegar and top with some thinly sliced tomatoes and basil and it is delicious. It is also great on a barbie (if it doesn’t fall apart and escape through the grate)! I have mentioned numerous times how much my partner loves his meat but he took his first bite of this and groaned ‘Oh my god this is amazing!’ So this meal can most certainly be enjoyed even by the biggest meat lovers!
For the Roasted vegetables
– 1 courgette – chopped into 2cm cubes
– 1 onion – roughly chopped
– ½ tbsp. olive oil
For the garlic and chilli mayo
– 1 small clove garlic – crushed and minced
– ½ tbsp lemon juice
– ¼ tsp chilli
– 1 tbsp light mayonnaise
For the wraps
– 175g halloumi – sliced
– 2 large tortilla wraps
– Carrot hummus (see previous blog for recipe)
Preheat the oven to 200’C
Mix the courgette, onion and oil in a small roasting tin and roast for 25-30 minutes until cooked and starting to golden
Mix all the ingredients for the mayonnaise together until well combined and set aside until needed
Heat a griddle pan to a high temperature and griddle the halloumi slices for 1 minute on each side. If you think they need longer to crisp up then do them for extra time on each side.
Spread each wrap with the mayonnaise and then add the roasted vegetables. Top with the rocket, halloumi and then with dollops of the hummus
Wrap or roll your wrap and serve with salad. They also go really well with my Sweet Potato Chilli Chip recipe, if you are having them for a main meal.