I am literally obsessed with grilled halloumi since I have tried it for the first time. When nicely cooked till golden, it’s crunchy on the outside and a bit gooey inside. The first thing my husband asked when I made halloumi-avocado wrap was what meat did I put inside. This was a good sign from a man who loves meat but wants to eat less of it. Good for me as well because I had another veggie goodness on my list that I can prepare in no time.
I made satay sauce to compliment my wraps, so there is an extra kick of protein from the peanuts and I think the flavour goes really well with the halloumi-avocado combo. But if you don’t have a blender or don’t want to spend time doing it, some light mayo or Sriracha sauce would be nice as well.
Add some grilled chicken breast for a non-veggie version.
Serves 2 people.
4 whole grain tortilla
220 g halloumi – sliced
4 tbsp sweetcorn
For the satay sauce:
80 g peanuts
1 tbsp soy sauce
120 ml coconut cream (light)
Juice of 1 lime
0.5 tsp black pepper
Pinch of sea salt
Prepare the sauce in a food processor, mix until smooth. Add some water if too thick.
Grill the sliced halloumi or simply pan-fry with a drop of olive oil until crispy and golden.
Slice the avocado and build the wrap with sweetcorn and the satay sauce. Roll up and enjoy!