Halloumi & Roasted Chickpea Wrap

Farrah’s Wraps of your choice
Chickpeas, drained and rinsed
Halloumi, sliced 1cm thick
Olive oil
Paprika
Cumin
Salt and pepper
Lettuce, finely chopped
Cucumber, thinly sliced
Cherry tomatoes, quartered
Sundried tomato pesto
Mint yoghurt (tzatziki)

Preheat oven to 200ºC fan-forced.

Pour the chickpeas on a lined baking tray, sprinkle paprika, cumin, salt and pepper over the chickpeas with a drizzle of oil and mix to coat well. Bake for 20-25 minutes until crispy.

Heat a drizzle of olive oil in a pan on medium heat. Add halloumi to the pan and fry until golden brown, about 2 mins each side.

Once the chickpeas and halloumi are cooked, lay your wrap on a flat surface and spread some of the sundried tomato pesto on the base. Begin layering the ingredients starting with the lettuce, chickpeas, halloumi, cucumber and tomatoes, topped with a swirl of the tzatziki.

Roll tightly by folding the bottom up first and then bringing the sides in. Secure with food wrap or a cocktail stick.