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Halloumi Wraps

Yesterday we met with some of our friends who just got home from a trip to Vietnam. They did the same tour as we did a few months ago; starting with the tribe people in the North travelling down to the south visiting the beautiful cities and sights along the way. It was an wonderful evening of sharing memories and what almost felt like we were revisiting our trip again.
One of the things we loved about Vietnam was the food. They use a lot of fresh vegetables in their cuisine. You are probably familiar with the fresh Vietnamese spring rolls packed with fresh herbs and nutrients. We made these halloumi wraps a few days ago inspired by the freshness in the food we ate on our trip to Vietnam. Instead of the classic wheat wrap we used fresh kale and filled it with a herb infused qiunoa salad and roasted halloumi.

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Halloumi wraps with quinoa salad

(Makes 4 serves)

Quinoa salad

1 cup uncooked quinoa
150 g tomatoes
1 red onion
1/2 cucumber
1 handful mint leaves
1 handful parsley
1 tbsp olive oil
1 tbsp lemon juice
Salt + pepper

Cook the quinoa. When tender drain of excess water and set aside to cool down.

In the meantime prepare the rest of the ingredients; cut the tomatoes, onion, cucumber, mint leaves, and parsley leaves.

Mix with the vegetables and herbs with quinoa and turn in olive oil and lemon juice. Taste with salt and pepper.

Yoghurt dressing

 1/2 cup Turkish yoghurt
1 tbsp lemon juice

Mix yoghurt with lemon juice.

Assembling

1 pointed cabbage
250 g halloumi + olive oil for roasting

Free the cabbage leaves and save for wrapping. Cut the halloumi cheese into 0,5 cm thick slices and roast in olive oil until light brown on both sides.

It’s up to you how you want to assemble the wraps – we did it like this; take a cabbage leaf and spread it with yoghurt dressing. Add in as much quinoa salad as possible and finish with a piece of halloumi.

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