Halloumi and Broad Bean Mash Wraps

Hot sunshine and vegetarian week inspired this combination. Each ingredient brought out the flavour of the other, although we think that garlic might be a nice addition to the yoghurt in future versions. Some spicy sausage would promote the wraps to near perfection. The marinated halloumi was lovely; it could easily be transferred to other dishes like simple salads or burgers.
We prepped and ate these on the roof; determined to be outside soaking up the evening heat.


Fed 5 for dinner: £1.42 per person (2 wraps each)

Ingredients:
1 Packet frozen broad beans £1.30
1 Lemon 30p
1 Tub natural yoghurt 55p
1 Cucumber 90p
2 Packets of wraps £1.80
1 Block halloumi £2.25
Total: £7.10


Storecupboard:
Honey
Mint (a handful)
Parsley (a handful)
Chilli flakes
Olive oil
Bouillon/Stock


- Drain and slice the halloumi, then marinade with juice of half a lemon, a tablespoon of honey and a big pinch of chilli flakes.


- Chop the cucumber and squeeze out the excess water. Add it to the yoghurt and set aside.


- Cover the wraps in foil and heat gently in the oven.


- Tip the frozen beans into a large pan with about 2/3 glass of water and a teaspoon of stock powder. Turn on heat and stir until defrosted. Blend fairly well, then add herbs and blend until it's smooth.


- Meanwhile, add an extra drizzle of honey, then grill the halloumi until it turns golden. Turn it halfway through.


- Spread everything out on the table/picnic blanket and pile up your wraps.