Grilled halloumi and chutney wraps recipe
 Choose your curry powder heat for this easy grilled halloumi skewers and then cool it down with a minty raita and sweet mango chutney. Serve with crispy oven chips for a fantastic weeknight treat. Each wrap provides 492 kcal, 21g protein, 47g carbohydrate (of which 10g sugars), 23g fat (of which 13g saturates), 4g fibre and 3.1g salt. 1 tbsp mild or medium curry powder2 tbsp low-fat Greek-style yoghurt½ lemon, juice only1 tbsp olive oil250g/9oz halloumi, cut into bite-sized pieces4 multi-seed tortilla wraps2 tbsp mango chutney1 Baby Gem lettuce, shredded 1 tbsp mild or medium curry powder 2 tbsp low-fat Greek-style yoghurt ½ lemon, juice only 1 tbsp olive oil 250g/9oz halloumi, cut into bite-sized pieces 4 multi-seed tortilla wraps 2 tbsp mango chutney 1 Baby Gem lettuce, shredded 125g/4½oz low-fat Greek-style yoghurt1 red chilli, seeds removed, finely chopped3 sprigs mint, leaves picked and finely chopped¼ cucumber, halved, seeds removed, coarsely grated½ red onion, finely chopped1 tomato, roughly choppedsalt and freshly ground black pepper 125g/4½oz low-fat Greek-style yoghurt 1 red chilli, seeds removed, finely chopped 3 sprigs mint, leaves picked and finely chopped ¼ cucumber, halved, seeds removed, coarsely grated ½ red onion, finely chopped 1 tomato, roughly chopped salt and freshly ground black pepper Method Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge while you make the raita.Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge. Preheat the grill to medium-high.Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside.Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce. Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge while you make the raita. Mix together the curry powder, yoghurt, lemon juice and olive oil. Coat the halloumi in the marinade, cover and chill in the fridge while you make the raita. Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge. Meanwhile, make the raita by mixing all the ingredients together in a small bowl. Season well with salt and pepper and chill in the fridge. Preheat the grill to medium-high. Preheat the grill to medium-high. Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside. Thread the marinated halloumi pieces onto two metal skewers, reserving any leftover marinade. Cook the halloumi skewers under the grill for 5–7 minutes, turning regularly and brushing over any remaining marinade. Once the halloumi pieces are golden-brown and beginning to char, remove them from the skewers and set aside. Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce. Warm the wraps for 20 seconds each in a microwave, then fill with the halloumi, raita, mango chutney and Baby Gem lettuce.