Roast Vegetable and Halloumi Wraps with Hummus

• 2red peppers, cut into strips
• 2courgettes, cut into batons
• 1red onion, cut into wedges
• 2 tbspolive oil
• 1 tspdried oregano
• 1 tspsmoked paprika
• 1 x 225gblock halloumi, cut into 8 slices
• fine salt
• black pepper
• 4large wraps
• 200ghummus
• 70grocket
• 150gcherry tomatoes, halved
• 1lemon, cut into wedges
• chilli sauce (optional)

Method

1. 1Heat the oven to 210C fan. Toss the peppers, courgettes and onion with the olive oil, oregano, paprika, a good pinch of salt and pepper on a large baking tray and spread out in one layer. Roast for 15 minutes until starting to soften and colour.
2. 2Pat the halloumi dry and lay the slices on top of the vegetables. Roast for 10 minutes more until the halloumi is golden with crisp edges and the vegetables are soft and charred.
3. 3Warm the wraps in a dry frying pan for 20 seconds a side, or in the oven for the last 2 minutes.
4. 4Spread each wrap with hummus, add a handful of rocket and some tomatoes, then pile on the roasted vegetables and two slices of halloumi. Squeeze over lemon, add chilli sauce if you want it, roll up tightly and cut in half. Eat straight away; halloumi firms up as it cools.

Per serving

kcal

620

protein

24.3g

fibre

10.3g

carbs

57.9g

fat

35.1g