Salt & Pepper Halloumi Flatbreads

Cook the halloumi

• Preheat the oven to 200C/180C fan.
• Drain the halloumi and pat dry with kitchen paper. Lay the halloumi flat on a board and with a peeler, peel the halloumi into strips, from top to bottom.
• Add the halloumi to a baking tray. Drizzle over a generous dash of your preferred oil, 1 tablespoon of the Greek yoghurt, the Chinese 5 Spice, garlic paste and a generous pinch of salt and pepper. (the halloumi is salty already so you don't need too much salt). Toss together gently and massage the seasoning into the halloumi, then spread it out on the tray.
• Cover the tray with tin foil then bake for 10 minutes, remove the foil and bake for another 6 - 8 minutes (it will crisp up more as it cools).

Make the tzatziki

• Slice the cucumber in half lengthways and remove the seeds with a teaspoon. Grate the cucumber, sprinkle with a little salt and leave to sit for a few minutes in a bowl to draw out the water.
• Squeeze the excess water from the cucumber. Then mix the cucumbrer flesh with the reserved Greek yoghurt and dried mint. Season to taste with salt and pepper.

Prep the rest of the ingredients

• Thinly slice the roasted red peppers and red onion.
• Shred the little gem lettuce.

Assemble & Plate Up

• Heat the flatbreads or wraps according to the packet instructions.
• Assemble! Start with a generous spoon of tzatziki, then the lettuce, red peppers, halloumi and red onion. Wrap up and enjoy! Adding a little hot sauce if you like a spicy kick, or your favourite sauces.