Kale & Halloumi Wrap

Method

1. 1

   Step 1

   Rinse the kale under cool running water, rubbing the leaves gently, then drain and dry thoroughly in a salad spinner or with a clean towel. Strip the leaves from the stems, stack a few at a time, roll them up and slice into thin ribbons about 5 mm wide.

2. 2

   Step 2

   Put the kale in a bowl with the lemon juice, olive oil and pinch of salt. Massage with your hands for 1–2 minutes, until the leaves darken, soften and reduce by about a third.

3. 3

   Step 3

   Slice the tomato and cut the cucumber into thin batons. Rinse and dry the mint and pick the leaves from the stalks.

4. 4

   Step 4

   Pat the halloumi slices dry with a paper towel. Heat the pan over medium-high heat — no oil needed — and cook the halloumi for 1–2 minutes per side, until deep golden and softened. Transfer to a plate.

   Tip: Grill the halloumi just before assembling: it is best warm and soft, and turns firm and rubbery as it cools.

5. 5

   Step 5

   Warm each flatbread in the same pan for 15–20 seconds per side, just until soft and pliable.

6. 6

   Step 6

   Spread 2 tablespoons of labneh down the middle of each bread, leaving a border. Layer on the kale, tomato, cucumber, mint and halloumi, and add a grind of black pepper.

7. 7

   Step 7

   Fold the bottom edge and sides over the filling, then roll up tightly, keeping the filling tucked in.

8. 8

   Step 8

   Place the wraps seam side down in the hot pan for about 1 minute to seal and lightly crisp. Cut in half on the diagonal and serve warm.

Cooking tips

• Dry the kale and the halloumi well — moisture makes the wrap soggy and stops the cheese from browning.
• Halloumi is salty, so season the kale lightly.
• Roll tightly and seal in the pan: the wrap holds together much better, even on the go.

Storage & leftovers

Wraps are best eaten as soon as they are made — the bread softens and the halloumi firms up as they sit. To prepare ahead, keep the massaged kale, sliced vegetables and labneh in separate covered containers in the fridge and assemble just before eating. Refrigerate any leftover grilled halloumi within 2 hours, eat within 3–4 days, and reheat it in a dry pan until hot.