This dish makes a great lunch or dinner, We found that two wraps each was more than enough for our evening meal.  We even had some of the wraps left over for lunch the following day.

With the Halloumi cheese and roasted vegetables it should be ok for vegetarians, but if it wasn’t a budget challenge week you could even add a bit of cooked chicken.

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Breakfast
Porridge

Lunch
Leftover sag Aloo

Dinner
Roasted pepper & halloumi wraps with salad

Snack
Couple of digestive biscuits with cheese

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Roasted pepper & halloumi wraps
Recipe from BBC Good Food

1 packet halloumi cheese cut into thick slices
1/2 teaspoon of dried oregano
1 tablespoon olive oil
1 Packet of Gluten free flatbreads (Save 2 back for lunch)
2 roasted red pepper from a jar
1/2 aubergine sliced
Handful of olives
1 lemon
Handful of Parsley

Method

Sprinkle both sides of the halloumi with the oregano.

Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden.

Meanwhile, halve the peppers and thickly slice, then add to the pan with the aubergine and olives.

Heat through, squeeze over two of the lemon wedges and season well.

To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.