2 x 225g blocks light halloumi

2 tbsp olive oil

1 red onion

halved and sliced

2 mixed peppers

sliced

2 garlic cloves

crushed

2 tsp smoked paprika

1 tsp ground coriander

1 lime

juiced

8 small or 4 large tortilla

wraps (use corn or flour)

1 avocado

stoned, peeled and sliced

small handful of coriander

leaves

chilli sauce

or soured cream, to serve (optional)

step 1

Split 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 2

Heat 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 3

Warm 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 4

Pile 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.

Source: Good Food

Kindly check the ingredients before you start the recipe.