30/03/2025
For the Burrito:
• 1 block of halloumi cheese, sliced
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• ½ red onion, sliced
• ½ zucchini, sliced
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• 1 large tortilla wrap
• ½ cup black beans (optional for extra protein)
• ½ cup cooked rice or quinoa
For the Mango Sauce:
• ½ cup fresh mango, diced
• 1 tbsp lime juice
• 1 tsp honey or maple syrup
• ½ tsp chili flakes (optional, for a kick)
• 1 tbsp Greek yogurt or coconut yogurt
For the Salad:
• 1 cup mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup cucumber, diced
• 1 tbsp pumpkin seeds
• Drizzle of olive oil & lemon juice
Instructions:
1. Make the mango sauce: Blend all sauce ingredients until smooth. Set aside.
2. Cook the halloumi & veggies: Heat olive oil in a pan, add halloumi slices, and cook until golden brown (about 2-3 minutes per side). Remove and set aside. In the same pan, sauté the bell pepper, onion, and zucchini with smoked paprika, cumin, and garlic powder until slightly soft.
3. Assemble the burrito: Place the rice/quinoa, black beans, grilled halloumi, and veggies on a tortilla. Drizzle with mango sauce. Fold and roll into a burrito.
4. Prepare the salad: Toss mixed greens, tomatoes, cucumber, and pumpkin seeds with olive oil and lemon juice.
5. Serve & enjoy: Slice the burrito in half and serve with extra mango sauce and salad on the side.
