200g halloumi, sliced into 6 pieces
2 large vine tomatoes, chopped into squares
1 spring onion, chopped
Half an avocado
Half a lime
Handful of coriander, chopped
Chilli oil (optional)
For the tacos
125g wholemeal flour
1/2 tbsp olive oil
40ml cold water
Extra flour for dusting
Start by making the salsa, place the chopped tomato, spring onion and coriander in a bowl and stir. Mash the avocado on a chopping board and then add to the bowl with a glug of olive oil and a squeeze of lime. Mix this until the tomatoes are completely coated in the avocado dressing and then put to one side.
To make the wraps, place the flour and a pinch of salt in a bowl. Gradually add the water and the olive oil, mixing together until you have a rough dough to play with. Dust a clean, dry surface with flour and knead the dough for a few minutes until it is smooth. Roll the dough into a sausage and then chop into 2 sections. Roll the sections into balls and dust a surface with flour. Roll the dough balls into large thin circles, roughly to the thickness of an envelop. Preheat a large non-stick pan over a high heat, then cook the wraps one by one, they won’t take much more than 1-2 minutes, so keep turning until they start to colour. Transfer the cooked wraps into tin foil to keep warm.
Meanwhile, heat a grill or frying pan over a high heat, when the pan is hot add the halloumi. Cook for 2-3 minutes on each side, keep checking and turning until the halloumi is lovely and brown on the the outside and soft on the inside.
To assemble place a wrap on each plate and divide the salsa evenly, throw on the halloumi and drizzle some chilli oil.