Roasted pepper & halloumi wraps

• thick slices halloumi cheese2
• dried oregano tsp
• olive oil↗ tbsp
• Arab flat bread↗2

  (they look like circular pitta bread)

• roasted red peppers↗2

  from a jar

• slices roasted aubergines6

  from a jar

• handful of Kalamata olives↗
• lemon↗4

  wedges

• good handful flat leaf parsley

  sprigs

Step-by-step instructions

1. 1

   Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)

2. 2

   Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.