Roasted Vegetable and Aubergine Pesto Wrap with Halloumi

On the table in 30mins

Serves 4



  • 2 courgettes, chopped into bite-sized pieces
  • 2 red peppers, chopped into bite-sized pieces
  • 1 jar Sacla’ Char-Grilled Aubergine Pesto
  • 1 red onion, chopped into bite-sized pieces
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 200g Halloumi, sliced
  • 4 tortilla wraps, warmed in a griddle pan


  1. Preheat the oven to 200°C/180°C fan. Add the courgette, red pepper and red onion to a roasting tin, toss with half the olive oil and season well. Put in the oven and cook for about 20 minutes or until tender and lightly charred
  2. While this is cooking, heat a griddle pan over high heat. Toss the Halloumi in the remaining oil and cook it on the griddle pan for a couple of minutes each side, until char lines appear. Remove and put to one side
  3. Spread the Aubergine Pesto over each warmed wrap. Spoon the roasted veg. down the middle of each wrap and top with Halloumi slices
  4. Roll up tightly and slice in half on the diagonal. Can be served either warm or cold

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