- 4 small sweet potatoes
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp vegetable or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 large carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large red onion, halved
- ½ white cabbage, halved and cored
- handful coriander, chopped, plus a few leaves to serve
- 200ml natural yogurt
- juice and zest 1 lime
The same shape, but smaller than…
- 225g block halloumi
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 4 tbsp piri-piri sauce (we used medium strength)
- 4 large seeded wraps
Heat oven to 200C/180C fan/gas 6. Cut the sweet potatoes into wedges, tip onto a baking tray, drizzle with oil and season well. Toss the wedges until well coated in oil, then bake for 30 mins, turning halfway through cooking, until crisp and golden.
Meanwhile, shred the carrots, onion and cabbage using the slicing blade on a food processor (or grate the carrot and finely slice the onion and cabbage). Add the chopped coriander, 150ml yogurt, the lime juice and zest, and some seasoning. Toss together, then set aside. Mix the remaining yogurt in a bowl with 2 tbsp piri-piri sauce.
Heat a griddle pan. Slice the halloumi and put in a bowl with the remaining piri-piri. Toss gently to coat, without breaking up the cheese. Cook in the pan for a few mins each side. Meanwhile, warm the wraps in a microwave. To serve, pile the slaw and halloumi into wraps, dollop with the yogurt sauce and scatter with coriander. Serve with the wedges.