Halloumi, Courgette and Sweet Potato Wraps

A gorgeous, juicy, summery combination to toss into a wrap or pita for lunch with allspice for a peppery, savoury warmth.

Made 6 lunches

4x small sweet potatoes (or 2x large)
3x courgettes
2x blocks of Halloumi
1 yellow bell pepper
1 clove garlic
½ small red onion
½ tsp cumin
½ tsp allspice
Dash of oil for frying
Salt and Pepper

1. Peel the sweet potatoes and dice into small pieces, boil for 10-15 minutes until done but still firm. Drain and put into a large mixing bowl.
2. Dice the onion and fry over a low heat with the crushed garlic
3. Dice the courgette and add to the pan, stirring occasionally. Season with salt and pepper and stir through.
4. Drain any excess liquid from the halloumi and dice into small pieces
5. When the courgettes are softened tip the whole contents of the pan into the bowl with the sweet potato
6. Fry off the halloumi with the cumin and allspice until just starting to brown
7. Add the halloumi to the vegetables and mix thoroughly, leave to cool then cover and keep in the fridge.

To make each lunchbox pack 2-3 tablespoons of the mixture in a tupperware and separately pack a tortilla wrap or a pita bread to assemble just before eating hot or cold.

Mushrooms would also be a welcome addition, or as a vegan substitute for the halloumi.