Open wrap with mushrooms & halloumi cheese
A tasty lunch or snack with halloumi, big browns, avocado and cream cheese.
- 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
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.