Saturday October 1st 2022

CELEBRITY CHEF : Jodi-Ann Pearton’s Grilled Veg and Haloumi Wrap


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



60ml  cumin

125ml  oil


  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.

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