Grilled Halloumi Wrap

Method

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1. Toss the cabbage, carrot and spring onions with the lemon juice, oil and salt, and scrunch it with your hands for 30 seconds. Set aside — it softens while you cook.

   Mark done Start 30 sec timer

2. Mix the yoghurt with the garlic, lemon juice and salt.

   Mark done

3. Pat the halloumi slices completely dry on both sides with kitchen paper. This matters more than anything else here.

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4. Toss them with the oil, oregano and pepper.

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5. Heat a dry griddle or heavy frying pan over medium-high until properly hot. Lay the halloumi in without crowding and cook 2 to 3 minutes a side, undisturbed, until deep golden with dark bars.

   Mark done Start 2 min timer

6. Warm the flatbreads for 20 seconds a side in the same pan.

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7. Fold the herbs through the slaw.

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8. Spread each flatbread with garlic yoghurt, add slaw, then the hot halloumi, then a drizzle of chilli sauce, and roll tightly.

   Mark done

Chef’s Tips

• Dry the cheese. Everything else about this is forgiving and that is not.
• Build and eat immediately. Halloumi left five minutes is a different, worse ingredient.
• A dry pan, not an oiled one — halloumi carries plenty of its own fat.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold Assyrtiko
• Chips with oregano and lemon
• Olives

Storage & Reheating

The slaw and yoghurt keep 3 days refrigerated. Cook the halloumi to order; it does not reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.