1 pack Halloumi
1/4 red cabbage, shredded
1/4 iceberg or other lettuce, shredded
1 tomato, sliced
1/4 cucumber, sliced
4 tbsp Hummous
4 wraps
chilli sauce – optional
Slice the halloumi and grill until browned on both sides. Gently warm the wraps under the grill on in a microwave.
Layer hummous, halloumi and salad, then fold up wraps tightly and munch! Makes a lovely quick lunch for four (or two hungry) people.
1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)
Slice the halloumi thinly from the end of the block (about 2-3mm thickness). Mix the oil and paprika together. Layer the oil and halloumi into a jar or plastic container with an airtight lid. Make sure all the halloumi slices are completely covered by the oil. Store in the fridge.
Leave to marinate for up to a week, but at the very least 24 hours. Then remove the amount you want to use from the oil and grill or fry until crisp. Leave to drain on some kitchen roll.
Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).