Ingredients

• 250g (9oz) halloumi, cut into 12 fingers
• 4 large flatbreads or wraps
• 125g (4 1/2 oz) hummus
• 1 tbsp harissa
• 1/2 small red cabbage, shredded
• 2 carrots, coarsely grated
• 1 small red onion, grated
• 4 medjool dates, stoned (pitted) and chopped
• 400g (14oz) can chickpeas (garbanzo beans), rinsed and drained
• A handful of cilantro, chopped
• Juice of 1 orange
• 2 tbsp olive oil
• 1 red chile, diced
• 1 tsp grated fresh root ginger
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 200g (7oz / 3/4 cup) Greek yogurt
• Sea salt and freshly ground black pepper

Instructions

1. Make the crunchy salad: mix all the ingredients together in a bowl.
2. Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
3. Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2–3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).
4. Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.