Ever-ready halloumi burritos recipe
 My family loves burritos and these can be made in advance and frozen. Filled with rice, onion and lots of cheese, they are great for an on-the-go meal if you know you don’t have tons of time. vegetable oil, for frying1 garlic clove, crushed1 onion, finely chopped1 tsp salt2 blocks halloumi, cut into large cubes1 lime, juice only2 tbsp chilli sauce (optional)2 tsp smoked paprika2 tsp ground cumin4 large tortilla wraps 250g packet microwave rice, cooked and cooledpickled red onions, to serve100g/3½oz cheddar, grated2 spring onions, trimmed and thinly sliced vegetable oil, for frying 1 garlic clove, crushed 1 onion, finely chopped 1 tsp salt 2 blocks halloumi, cut into large cubes 1 lime, juice only 2 tbsp chilli sauce (optional) 2 tsp smoked paprika 2 tsp ground cumin 4 large tortilla wraps 250g packet microwave rice, cooked and cooled pickled red onions, to serve 100g/3½oz cheddar, grated 2 spring onions, trimmed and thinly sliced Method Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion.Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Roll each tortilla up tight, wrap in kitchen foil and freeze. Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately.