Roasted Vegetable & Halloumi Wrap with Aubergine Pesto

Name: Roasted Vegetable & Halloumi Wrap with Aubergine Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 2 courgettes, chopped into bite-sized pieces; 2 red peppers, chopped into bite-sized pieces; 1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto; 1 red onion, chopped into bite-sized pieces; 2 tbsp olive oil; Salt and black pepper to taste; 200g Halloumi, sliced; 4 tortilla wraps, warmed in a griddle pan

Inspired by our Mediterranean neighbours, this tasty wrap recipe makes a gorgeous lunch or light dinner. Sacla' Aubergine Pesto adds a subtle smokiness to the sweetly roasted vegetables and salty halloumi.

Cook Time

30 mins

Serves

Ingredients

2 courgettes, chopped into bite-sized pieces
2 red peppers, chopped into bite-sized pieces
1 jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
1 red onion, chopped into bite-sized pieces
2 tbsp olive oil
Salt and black pepper to taste
200g Halloumi, sliced
4 tortilla wraps, warmed in a griddle pan

How to make the recipe

Step 1

Preheat the oven to 200¬∞C/180¬∞C fan. Add the courgette, red pepper and red onion to a roasting tin, toss with half the olive oil and season well. Put in the oven and cook for about 20 minutes or until tender and lightly charred

Step 2

While this is cooking, heat a griddle pan over high heat. Toss the Halloumi in the remaining oil and cook it on the griddle pan for a couple of minutes each side, until char lines appear. Remove and put to one side

Step 3

Spread the Aubergine Pesto over each warmed wrap. Spoon the roasted veg. down the middle of each wrap and top with Halloumi slices

Step 4

Roll up tightly and slice in half on the diagonal. Can be served either warm or cold