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:

1. Chop up vegetables into large chunks and toss in olive oil, thyme, salt and pepper. Grill until tender but not mushy.
2. Heat up a grill pan and brush it with oil. Grill the haloumi until it is marked well. Set aside.
3. 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.