- 250 g (9 oz) chorizo – get the good stuff you slice yourself
- 250 g (9 oz) halloumi, cut into eight slices and then each slice cut in half
- 4 soft flour tortillas
- 200 g (7 oz) gherkins (pickles), finely chopped
- 1 generous tablespoon American-style mustard
- 2–3 tablespoons mayonnaise
- 2 large carrots, grated
- ¼ red cabbage, finely shredded
- handful of finely chopped coriander (cilantro)
- handful of mint leaves
1. Preheat the oven to 160°C (315°F/gas mark 2–3).
2. Chop the chorizo into rough chunks, then add to a non-stick frying pan and cook over medium heat for a few minutes or until the oil seeps out of the chorizo and the chorizo is slightly crispy. At which point you’re ready to add the halloumi – you want to cook it in this richly flavoured oil. Leave to cook over high for a further 3–4 minutes: by not turning the chorizo or halloumi, you’ll be left with one side crispy and one side soft, which is perfect for this dish.
3. Meanwhile, wrap your tortillas in foil and warm through in the oven for 5 minutes.
4. In a small bowl, combine the gherkins with the mustard, mayonnaise and some pepper. Have the other ingredients (carrot, red cabbage, chopped coriander and mint leaves) ready to assemble your wraps. Start by spreading a spoonful of the mayonnaise along the length of the tortilla, then add the hot chorizo and halloumi, followed by the carrot, red cabbage and herbs. Roll up and serve.
5. This is also a nice dish to serve up on a platter and let people roll their own. Alternatively, serve as a stack – you can make it look mega by piling up the salad in the middle of the tortilla and adding the chorizo, halloumi and herbs last.
*TIP* Don’t add any extra salt, as both the chorizo and halloumi are already pretty salty.
For more recipes from Eat the Week by Anna Barnett (Murdoch Books £17.99) click here.
Photography: Alan Benson