INGREDIENTS:
4 large, flour tortillas
1kg seasonal vegetables (butternut, peppers, marrows, sweet potato, mange tout, etc)
fresh thyme leaves
200g haloumi cheese
100g mixed lettuce leaves
salt
pepper
60ml cumin
125ml oil
METHOD:
- Chop up vegetables into large chunks and toss in olive oil, thyme, salt and pepper. Grill until tender but not mushy.
- Heat up a grill pan and brush it with oil. Grill the haloumi until it is marked well. Set aside.
- Heat up the tortillas until flexible and then place ¼ of the lettuce onto each, top with ¼ of the vegetable sand the haloumi and then fold it up into a pocket. Drizzle each with cumin oil and serve immediately.
