A quick and flavourful wrap filled with golden halloumi, fresh tomato and cucumber salad, and a creamy lime yoghurt sauce. Sumac adds a lovely tangy flavour, making this an easy and satisfying lunch.
Ingredients (1 serving)
-
- 1 Lebanese flatbread
- 100 g halloumi
- 1 medium tomato
- 80 g cucumber
- ½ small red onion
- A small handful of fresh parsley
- 2 tbsp 0% Greek yoghurt
- Juice of ½ lime
- 1 tsp extra virgin olive oil
- Sumac, to taste
- Salt and black pepper, to taste
Method
- Cut the halloumi into slices and place in a bowl. Cover with boiling water and soak for about 15 minutes. This helps soften the cheese and keeps it from becoming too rubbery when cooked.
- Meanwhile, dice the tomato and cucumber and thinly slice the red onion. Finely chop half of the parsley and mix it into the salad with a sprinkle of sumac, salt and black pepper.
- Finely chop the remaining parsley and mix it with the Greek yoghurt and lime juice. Season with salt and pepper.
- Drain the halloumi and pat dry. Heat the olive oil in a frying pan and cook the halloumi for a few minutes on each side until golden.
- Spread the yoghurt sauce over the flatbread, add the salad and top with the warm halloumi. Fold or roll up and enjoy.
Tips & Variations
- Add fresh mint to the salad for extra freshness.
- Add a little chilli or sriracha if you like some heat.
- You can also add lettuce or rocket for extra crunch.
