This easy recipe helps you take a classic halloumi wrap up a level. A golden breadcrumb coating gives the halloumi added crunch, while a quick homemade guacamole is the perfect cooling accompaniment with a few crisp salad leaves. Perfect for a quick and filling lunch when only cheese will do.
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- Make the guacamole first. Mash the avocado flesh, then mix with the onion, juice of half the lime, mint, chilli and pomegranate seeds. Season to taste.
- Dip each halloumi slice into the beaten egg, let the excess drip away and then coat with the breadcrumbs. Heat the oil in a pan and fry the crumbed halloumi for 3 minutes on each side, until golden and crisp. Drain on kitchen paper.
- Take the warm wraps and spoon some guacamole in the middle towards the top, then top with two slices of halloumi and a handful of salad leaves. Squeeze over some more lime juice, then fold the wrap over at the bottom and sides, leaving the top open.