Halloumi fajitas

SERVES 4 PREP 15 mins COOK 25 mins EASY V

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 lour)

1 avocado, stoned, peeled

and sliced small handful of coriander leaves chilli sauce or soured cream,

to serve (optional)

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.

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.

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). 4 Pile the halloumi filling into the warm wraps, with a few slices of avocado in each, some coriander leaves and spoonfuls of chilli sauce or soured cream, if you like.

GOOD TO KNOW calcium • folate • ibre • vit c • 2 of 5-a-day

PER SERVING 692 kcals • fat 36g • saturates 18g • carbs 51g • sugars 10g • ibre 7g • protein 38g • salt 4.1g