Method

For the halloumi:

Step 1:

Mix the Ras-el-Hanout with the olive oil and add in the halloumi, making sure each side is well coated. Set aside and leave to marinate for 1 hour.

Step 2:

When ready to cook, heat a frying pan on a low heat and add a dash of oil. Cook on each side for around 4 minutes or until golden brown.

For the salad:

Step 1:

In a large bowl, combine all the salad ingredients and mix well.

For the onions:

Step 1:

Mix the onions, Ras-el-Hanout and olive oil together.

Step 2:

Fry the onions on a low flame for around 7 minutes until soft and aromatic.

For the sauce:

Step 1:

In a bowl, mix the yoghurt with the chermoula.

Assembling the wrap:

Step 1:

Place a handful of salad in the middle of the wrap, followed by a spoonful of onions. Top with a few pieces of halloumi and drizzle the chermoula sauce on top.