Grilled Halloumi Wrap With Aubergines, Pickles & Garlic Yoghurt –

Ingredients

• 2 medium aubergines (about 150g each), sliced in 1½ cm rounds
• 4 tbsp extra-virgin olive oil, divided
• Sea salt, as desired
• Ground black pepper, as desired
• 2 tbsp finely chopped flat leaf parsley
• 2 tbsp finely chopped mint leaves
• Chilli flakes, as desired (optional)
• 250g block halloumi, cut in 8 slices
• 4 x 24cm tortilla wraps
• Pickles, to serve (e.g. red onions, green chillis, cucumber)
• 150g Greek strained yoghurt
• 1 garlic clove, peeled, minced
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 8oz block halloumi, cut in 8 slices
• 5oz Greek strained yoghurt
• Step 1 In a small bowl , add all garlic yoghurt ingredients, mix until combined, then set aside. Brush both sides of the aubergine slices with 2 tables poons olive oil and season with salt and pepper.
• Step 3 When the unit has beeped to signify it has preheated and ADD FOOD is displayed, open the lid , and place the aubergine slices on the grill . Close lid to begin cooking.
• Step 5 Place halloumi slices on grill plate and close lid to begin cooking.
• Step 6 After 2 minutes , open lid and use silicone-tipped tongs to flip the halloumi . Close lid to continue cooking time runs out . Transfer halloumi to plate when done .