Recipe: Griddled Green Bean & Halloumi Wraps with Mango Salsa
This satisfying wrap filling combination is freshened up by a sweet/sour mango salsa. You could use any long beans of course, though if using runner beans make sure you de-string them first by running a peeler down both ‘seams’. You might also want to blanch them before griddling to make sure they don’t end up crunchy and tough.
Makes 4 wraps
4 tortilla wraps: making your own is easy, if you’d like to we use this recipe
200g beans, topped and tailed, de-strung if necessary
250g halloumi
Lettuce, roughly torn
1 avocado, sliced
A couple of sprigs of fresh coriander, roughly chopped
Juice of ½ lime
2 tablespoons olive oil
For the salsa:
1 ripe mango
½ cucumber
2 spring onions
1 chilli, de-seeded (optional)
A little handful of fresh coriander
Juice of ½ lime
Black pepper
Salt
1. To make the salsa: peel and finely dice the mango. Finely dice the cucumber, and finely slice the spring onions and chili. Chop the coriander, and combine everything in a bowl with the lime juice and a pinch of salt and pepper. Keep in the fridge until needed.
2. Slice the halloumi into about 6 slices, then halve these – you want about 12 strips of cheese.
3. Toss the beans in a little olive oil, then bet a griddle pan nice and hot and lay them on. If you’re using runner beans, you may want to blanch them first, depending on how thick or tough they are. Leave the beans until they have griddle marks down the first side (a couple of minutes) then turn to cook the other side.
4. When the beans are al dente, push them to the side of the pan to keep warm and lay on the halloumi strips. As with the beans, just flip them once one side is browned.
5. While you’re waiting for the halloumi, toss the lettuce in the juice of ½ lime, a tablespoon of olive oil and the coriander, and briefly warm the wraps through so they’re soft and pliable.
6. Assemble your wraps: lettuce, some strips of avocado, three bits of cheese, some beans each and a spoonful of salsa.