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75p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Make the salsa by combining the nectarine, pepper and brine with the chopped stem ginger, vinegar and olive oil; set aside. Warm the tortillas in a dry frying pan on a low heat.
Meanwhile, set a heavy-bottomed frying pan over medium-high heat and add a thin layer of oil. When hot, arrange the halloumi slices in the pan. Fry for 1-11/2 minutes until turning golden, then flip and repeat on the other side. Squeeze the lemon juice over the halloumi and remove from the heat. Drizzle over the stem ginger syrup. To assemble the wraps, put a layer of rocket on each flatbread, then top with the hot halloumi and spoonfuls of the salsa.
Typical values per serving when made using specific products in recipe
Energy | 2,937kJ/ 705kcals |
---|---|
Fat | 44g |
Saturated Fat | 22g |
Carbohydrates | 41g |
Sugars | 19g |
Fibre | 3.1g |
Protein | 33g |
Salt | 3.9g |
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