Halloumi wraps with nectarine & roasted red pepper salsa

Name: Halloumi wraps with nectarine & roasted red pepper salsa
Prep time: 15 min
Cook time: 2 min
Total time: 20 min
Yield: 2
Ingredients: 1 yellow flesh nectarine, cut into 1cm cubes; 1 roasted red pepper from a jar, cut into 1cm squares, plus 1 tsp brine; 1½ pieces stem ginger, finely chopped, plus 1 tsp syrup; 1½ tsp sherry vinegar; 1 tsp extra virgin olive oil; 2 tortillas or other flatbreads; 1 tbsp sunflower, olive or vegetable oil, for frying; 250 g No.1 Halloumi with Mint, cut into 1cm-thick slices; ½ lemon, juice; handful/s rocket

A super quick dish to try, from Ed Smith. The ginger-laced salsa really perks up a simple halloumi wrap

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Serves2
CourseMain meal
Prepare15 mins
Cook2 mins
Total time20 mins

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1 yellow flesh nectarine, cut into 1cm cubes
1 roasted red pepper from a jar, cut into 1cm squares, plus 1 tsp brine
1½ pieces stem ginger, finely chopped, plus 1 tsp syrup
1½ tsp sherry vinegar
1 tsp extra virgin olive oil
2 tortillas or other flatbreads
1 tbsp sunflower, olive or vegetable oil, for frying
250g No.1 Halloumi with Mint, cut into 1cm-thick slices
½ lemon, juice
handful/s rocket

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