Mediterranean Wraps with White Bean Smash and Grilled Halloumi

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 7, 2018.

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Alternatively, cook vegetables on BBQ for about 15 minutes, turning occasionally, until tender. Cook halloumi for 1-2 minutes each side, until golden.

Ingredients

Wraps

10 torilla wraps

Grilled Halloumi and Vegetables

2 courgettes
1 eggplant
1 punnet baby capsicums
200g halloumi cheese
1 tablespoon Italian herb mix

White Bean Smash

2 cans cannellini beans, drained and rinsed
3 tablespoons chopped parsley leaves and stalks
1 clove garlic, minced
2 tablespoons olive oil

To Serve

1 cos lettuce
150g natural yoghurt
2 tablespoons mint leaves, roughly chopped

Steps

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using). Wrap tortilla wraps in foil and place on bottom rack of oven for about 15 minutes, until warmed through. While heating, prepare the vegetables.
Quarter courgettes lengthways; cut eggplant into 1cm wedges; halve capsicums; slice halloumi 0.5cm. Set halloumi aside separately. Toss vegetables on prepared tray with Italian herb mix, a drizzle of oil and season. Roast for 20 minutes to start with. Turn once during cooking.
When vegetables have cooked for 20 minutes, remove tray from oven, push vegetables to one side of tray and arrange slices of halloumi on the other side. Return tray to top rack of oven and increase heat to high grill. Cook for 7-8 minutes, until halloumi is golden.
While vegetables cook, place all white bean smash ingredients in a shallow bowl. Use a fork or potato masher to crush and season well.
Separate cos leaves and roughly chop.
To serve, fill warmed wraps with white bean smash, lettuce, grilled halloumi and vegetables. Drizzle over yoghurt and garnish with mint leaves.

Nutritional Information

Energy	2708 kj 647 kcal
Protein	29.8g
Carbohydrate	72.5g
Fat	23.6g