Vegetarian, with high fibre wrap and high protein vegetables, low fat.
300-400g Organic haloumi
1 Large red kumara
¼ of a Pumpkin
2 Large beetroot
1 Cup cooked red quinoa
½ Cup roasted pumpkin seeds
2 Handfuls roquette leaves
Aioli to taste
Makes 4 plus leftovers
Heat oven to 180c. Wrap beetroot in tinfoil (shiny side in) and bake for at least an hour depending on size – check with a skewer. Meanwhile peel kumara, peel pumpkin and discard its seeds.
Cut kumara into long thick batons (1cm thick by 2cm wide and as long as the kumara is) to lay across the wrap during construction. Try and cut pumpkin the same thickness in the crescent shape of the pumpkin. Give the vegetables a very lite coating of oil and roast until firm but cooked – around 20min depending on thickness.
Once beetroot is cooked – let it cool and then peel and cut into 2cm cubes.
Keep vegetables separate and organized for the construction phase.
Cut haloumi into long thick batons (1cm thick by 2cm wide by as long as allows). Grill/fry the haloumi on medium high heat, turning so it has a nice crust all over. Set aside.
Spread aioli into middle area of the wrap, lay a bed of roquette on aioli, then place the strips of vegetables and haloumi in an artistic manner. Add generous sprinkles of quinoa, add a few pumpkin seeds on top and then lay some more roquette leaves on top. Wrap nice and tight.