Avo-bloomin-cado brunch wraps
I first discovered halloumi for brunch during my two years as a veggie and it’s stuck around. It’s the perfect light-but-still-filling hunger-appeaser for a late start to the day, and it leaves you feeling healthier than a bacon butty – even though, in reality, there probably isn’t much difference in calorie count.
Forget that – it’s super-healthy. Tell yourself that instead.
SERVES
2
Ingredients
- 1/2 recipe quantity of Easy Flat Breads
Toppings:
- 1 avocado, halved and stoned
- Juice of 1 lime
- A pinch of salt
- A good pinch of black pepper
- A small bunch of coriander, leaves picked and chopped, plus extra to serve
- 1/2 red chilli, finely chopped (deseeded for less heat)
- 1 x 225g/8oz packet of halloumi, sliced into fingers
- 10 cherry tomatoes, halved
To serve:
- 3 breakfast radishes, thinly sliced
- A sprinkling of pomegranate seeds
- Olive oil, for drizzling
Directions
- Scoop out the avocado flesh into a bowl. Add the lime juice, salt, pepper, coriander and chilli. Give it all a good smash with a fork, until you have a chunky guac-like consistency.
- Heat a dry frying pan over a high heat. When it’s hot, add the halloumi slices and fry, turning, for about five minutes, until golden brown all over.
- Add the tomatoes and fry for about three minutes, until charred a little bit.
- Remove everything from the frying pan and set aside on a plate. Carefully wipe the pan clean with kitchen paper, ready to warm your flat breads.
- Get the dry frying pan over a high heat again until it’s smoking hot.
- Place the flat breads in the pan and warm through. (Or reheat them in a microwave.) Now you’re ready to load them with toppings.
- Smother the flat breads equally with your avocado mixture and top with halloumi slices and those squishy tomatoes.
- To serve, sprinkle over the radishes, pomegranate seeds and a few more coriander leaves, then drizzle with olive oil. Fold and dig in! A perfect brunch.
