Smoky Halloumi & Carrot Wraps

Boil a kettle

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Top and tail the carrots and cut them into rough, bite-size pieces (no need to peel them!) 

Add the carrots to a pot (with a matching lid) of boiled water over a high heat and bring to the boil

Cover and cook for 10-15 min or until they're tender 

Meanwhile, trim and chop the spring onions finely

Place half of the smoked paprika in a bowl (save the rest for another time!)

Add 1 tbsp [2 tbsp] boiled water and leave for 1 min (the heat helps the flavours of the paprika to develop!) 

Add the mayonnaise with a pinch of salt and mix together - this is your smoky mayo

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, toast the cumin seeds for 1-2 min or until they're fragrant, then transfer them to a plate and keep the pan for later 

Pat the halloumi dry, and cut it into six slices 

Drain the carrots and add them to a food processor 

Add a knob of butter and the toasted cumin seeds 

Season with pepper

Blitz to a rough texture - this is your spiced carrot 

Add the tortilla wraps to a baking tray and place it in the oven for 2-3 min or until the wraps are warmed through

Tip: don't leave the wraps in the oven for too long or they will go crispy 

Return the pan to a high heat and add the sliced halloumi

Cook for 1-2 min on each side or until it's golden brown 

Meanwhile, wash and dry the lamb's lettuce