Grilled halloumi and chutney wraps

Grilled halloumi and chutney wraps
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 2–4

Choose your curry powder heat for this easy grilled halloumi skewers and then cool it down with a minty raita and sweet mango chutney. Serve with crispy oven chips for a fantastic weeknight treat.

Each wrap provides 492 kcal, 21g protein, 47g carbohydrate (of which 10g sugars), 23g fat (of which 13g saturates), 4g fibre and 3.1g salt.

By Sunil Vijayakar

Shopping list

Ingredients

For the mint and cucumber raita

  • 125g/4½oz low-fat Greek-style yoghurt
  • 1 red chilli, seeds removed, finely chopped
  • 3 sprigs mint, leaves picked and finely chopped
  • ¼ cucumber, halved, seeds removed, coarsely grated
  • ½ red onion, finely chopped
  • 1 tomato, roughly chopped
  • salt and freshly ground black pepper

Method

  1. Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge while you make the raita.

  2. Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge.

  3. Preheat the grill to medium-high.

  4. Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside.

  5. Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce.