Open wrap with mushrooms & halloumi cheese
A tasty lunch or snack with halloumi, big browns, avocado and cream cheese.
Ingredients
- 15 ml olive oil
- 300 g big brown mushrooms, thickly sliced
- 3 ml paprika
- 80 g halloumi cheese, sliced
- 160 g smooth cream cheese
- 30 ml fresh herbs, such as parsley and coriander, chopped
- 1 lemon, zest & juice
- 5 wraps, toasted, if desired
- 15 ml parsley, chopped
- salt and milled pepper
- 1 avocado, sliced
- 1 handful rocket leaves
- 45 ml flat-leaf parsley, torn
Instructions
- Heat the oil in a pan and fry the mushrooms and paprika for 4-5 minutes, or until the mushrooms are cooked. Set aside.
- In the hot pan, fry the halloumi slices for 30-40 seconds per side and set aside.
- Combine the cream cheese, herbs and lemon juice and zest in a small bowl.
- To assemble, place a toasted wrap on a flat surface a spread some of the cream cheese mixture down the middle.
- Top with the reserved mushrooms and halloumi cheese, and some avocado slices, rocket and micro salad leaves. Serve at once.
- Cook’s note: This would also make a good topping for lightly toasted Low GI slices of bread for a healthy and hearty breakfast or lunch.