Halloumi, Red Pepper, Spinach and Harissa Wrap

Ingredients

For the filling

• 1 large 180g red pepper centre removed and cut into 4 pieces
• 1 tsp olive oil
• 100g halloumi sliced
• 50g spinach chopped

For the dressing

• 1 heaped tbsp 40g low fat plain natural yoghurt
• 3 leaves 3g mint leaves chopped
• 1 tsp 5g harissa paste

For the wrap

• 2 120g wholemeal tortilla wraps

Method

1. Preheat the oven to 180°C.
2. Place the pepper strips on a baking sheet, brush with the olive oil, then bake for about 10-15 minutes until softened. Remove from the oven and set aside to cool.
3. Heat a small frying pan or griddle and add the halloumi slices, cooking for 2 minutes on either side.
4. Make the dressing by combining the yoghurt, mint and harissa paste.
5. Build the wraps by spreading them with dressing then adding a layer of spinach topped with the halloumi slices and red pepper. Fold the wrap as preferred and serve.