I can’t believe that it took me this long to get into halloumi.

I’d never really been big on cheese, unless it was on pizza or in pasta. On the other hand, my mum eats either camembert or brie as a post-dessert palette cleanser. It’s also an excuse for her to drink wine and feel fancy. Sigh, the things that go on in my house.

To be fair, this lunch spread was an excuse for me to feel fancy. In an effort to terrorise my mother, I’ve been using various wooden bowls ,that previously housed ornaments, as crockery for my food shoots. Because aesthetic, obviously.

I’ve also been bullying my brother into posing for me. In case you couldn’t tell, the background of this photo is his penguin onesie, the new love of his life. Last week he got a break when my neighbour volunteered his hand for this vegan pot pie recipe. This week, he wasn’t as lucky.

This was shot on one of those days that I just felt like cooking. I roasted some chopped potatoes with cayenne pepper, garlic powder, mixed herbs and S&P; threw together a quick strawberry basil salad and rolled up these kick-ass wraps to go with them. How’s that for a healthy balanced lunch?

Spicy Marinated Halloumi and Veggie Wraps                                            makes 2-4 wraps

Ingredients

For the halloumi:

• 2 tbsp olive oil
• ½ tsp chilli powder
• ½ tsp garlic powder
• ¼ tsp oregano
• a pinch salt and black pepper
• 100g halloumi, sliced into small rectangles

For the wraps:

• 1 medium carrot, grated (about 1 cup)
• 1 cup chopped baby spinach
• ¼ cup chopped basil
• ¼ cup sliced strawberries (optional)
• 2-4 tortillas

Method

1. In a small bowl, combine the olive oil, chilli powder, garlic powder, oregano, S & P. Add the halloumi and toss until coated. Set aside for 10 minutes whilst you prepare the filling.
2. Combine the grated carrot, spinach, basil and strawberries in a medium bowl and toss to combine. Divide the veggie mixture between the tortillas, on one side only.
3. Heat a skillet on high heat and fry the halloumi for 2-3 minutes on each side or until crispy. Top the veggies with the halloumi and roll up to create your wraps. I like to pan fry my wraps for a minute on each side just to warm the filling and create that beautiful grill pattern but this is completely optional. Serve and enjoy!