Wraps · FIRST EDITION

Harissa halloumi & tomato wraps

Golden halloumi, juicy tomatoes and a gently warm yogurt dressing.

20 minutes · Serves 2

A richer finish, a few extra ingredients or a more generous spread.

Serving inspiration · stock photograph

If grilled cheese is familiar, halloumi brings a firmer bite and harissa adds warmth.

Here’s how.

1
Mix the sauce
Stir harissa into yogurt with a squeeze of lemon. Taste before adding more heat.
2
Cook the cheese
Pat halloumi dry. Heat oil in a non-stick pan over medium heat. Cook slices for 2–3 minutes per side until golden.
3
Warm and fill
Warm tortillas following their packet. Add lettuce, tomatoes and the hot halloumi.
4
Finish and roll
Spoon over sauce, add remaining lemon juice to taste and fold into wraps. Eat while the halloumi is still warm.

Check halloumi uses vegetarian rennet if that matters for your diet. The cheese brings enough salt on its own.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.