Speedy Bollywood Falafel and Haloumi Wraps

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1bunch coriander
• 180g haloumi
• 6pcs flour tortillas
• 200g falafel
• 130g natural yoghurt
• 10g masala seasoning
• 50g mixed salad leaves
• 15ml white vinegar
• 5ml sugar
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced (see Kitchen hack). Thinly slice the cucumber on an angle. Pick the coriander leaves. Slice the haloumi. Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
3. Step 3 — Fry falafel and haloumi
   Meanwhile, heat a generous drizzle of olive oil in a medium frypan over medium-high heat. Cook the falafel, turning regularly, for 3-5 mins until golden. Remove from the pan. Heat a drizzle of olive oil in the pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
4. Step 4 — Make masala yoghurt
   Put the yoghurt, half the masala seasoning* and 2 tsp water in a bowl, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Drain the cucumber, discarding the pickling liquid, then return to the bowl. Add the salad leaves and toss to combine. Divide the tortillas among plates and top with the cucumber salad, falafel and haloumi. Drizzle with the masala yoghurt, scatter over the coriander and enjoy!
6. Step 6 — Kitchen hack
   Don't feel like turning on the oven? Warm the tortillas in the microwave instead. Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Milch, Gluten, Wheat, Sesamsamen, Sulfit