Halloumi fajitas

• halloumi↗2 x 225g blocks light
• olive oil↗2 tbsp tbsp
• red onion↗1

  halved and sliced

• mixed peppers↗2

  sliced

• garlic cloves↗2

  crushed

• smoked paprika↗2 tsp tsp
• ground coriander↗1 tsp tsp
• lime↗1

  juiced

• tortilla8 small or 4 large

  wraps (use corn or flour)

• avocado↗1

  stoned, peeled and sliced

• coriandersmall handful of

  leaves

• chilli sauce↗

  or soured cream, to serve (optional)

Step-by-step instructions

1. 1

   Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.

2. 2

   Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.

3. 3

   Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).

4. 4

   Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.