4 small sweet potatoes
1 tbsp vegetable or sunflower oil
2 large carrots
1 large red onion, halved
½ white cabbage, halved and cored
1 handful coriander chopped, plus a few leaves to serve
200 ml natural yoghurt
juice and zest 1 lime
225 g block halloumi
4 tbsp piri-piri sauce (I used medium strength)
4 large seeded wraps
- Heat oven to 200C/180C fan. Cut the sweet potatoes into wedges, tip onto a baking tray, drizzle with oil and season well. Toss the wedges until well coated in oil, then bake for 30 mins, turning halfway through cooking, until crisp and golden.
- Meanwhile, shred the carrots, onion and cabbage using the slicing blade on a food processor (or grate the carrot and finely slice the onion and cabbage). Add the chopped coriander, 150ml yoghurt, the lime juice and zest, and some seasoning. Toss together, then set aside. Mix the remaining yoghurt in a bowl with 2 tbsp piri-piri sauce.
- Heat a chargrill pan over high heat. Slice the halloumi and put in a bowl with the remaining piri-piri. Toss gently to coat, without breaking up the cheese. Cook in the pan for a few mins each side.
- Meanwhile, warm the wraps in a microwave. To serve, pile the slaw and halloumi into wraps, dollop with the yoghurt sauce and scatter with coriander. Serve with the wedges.