Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :
-2/3 cucumber Method: Prepare the salsa shortly before you cook the haloumi to keep it nice and fresh.
-300g cantaloupe melon, seeded
-1 small red onion, peeled and finely chopped
-2tbsp finely chopped mint leaves
-1/2 Scotch Bonnet or other hot chilli, seeded and finely chopped
-juice of 1/2 lime
-1 x 250g haloumi cheese block
-4 x Kingsmill 50/50 Wraps
Cut the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Cut the flesh into 1.5cm cubes. Cut the melon into similar-sized pieces.
Mix the cucumber, melon and onion together in a bowl.
Cut the haloumi block in half horizontally and cut each piece into slices 2–3cm thick. Some people cook haloumi directly on the barbecue or grill but I prefer to place the slices on a piece of foil first.
Cook until slightly oozy, turning over once. Put the wraps on a work surface and spoon a line of salsa down the middle of each one, leaving any liquid in the bowl.
Put a few slices of haloumi in the middle of the salsa and roll up the wraps.