Roasted Pepper & Halloumi Wraps

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 thick slices halloumi cheese
• ½ tsp dried oregano
• 1 tbsp olive oil
• 2 Arab flat bread (they look like circular pitta bread)
• 2 roasted red peppers from a jar
• 6 slices roasted aubergines from a jar
• handful of Kalamata olives
• 4 lemon wedges
• good handful flat leaf parsley sprigs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the jarred roasted red peppers and aubergine slices, pat dry with paper towel, and cut the peppers into strips.

2. Warm the flatbreads in a dry frying pan over medium heat for about 1 minute per side, or until soft and pliable. Keep them covered in a clean towel.

3. Heat the olive oil in a nonstick frying pan over medium-high heat. Add the halloumi slices and sprinkle with the dried oregano.

4. Fry the halloumi for 2 minutes per side, or until golden and crisp at the edges. Transfer to a plate and cut each slice into strips.

5. Pit the Kalamata olives if needed and roughly chop them. Pick the parsley leaves from the sprigs.

6. Spread the warm flatbreads flat. Layer the aubergine, pepper strips, halloumi, olives and parsley down the centre of each.

7. Squeeze a lemon wedge over the filling, then fold in the sides and roll up each wrap tightly.

8. Cut each wrap in half on the diagonal and serve with the remaining lemon wedges on the side.