Step 1

Preheat the oven to 200C/392F.Drain, rinse and dry the chickpeas. Pour the chickpeas onto an oven tray. Drizzle 1 tablespoon of olive oil over the chickpeas then mix well. Sprinkle 1/2 teaspoon of smoked paprika, 1/2 tsp of ground cumin and 1/4 teaspoon of sea salt over the chickpeas. Give the tray a good shake making sure all the chickpeas are covered in the spices. Roast for 30 minutes or until the chickpeas are crispy, turn the chickpeas halfway through cooking.

Step 2

Add all the ingredients for the sauce to a small bowl then mix well.Leave the sauce in the fridge until you are ready to serve it.

Step 3

Slice the halloumi into thin slices, I got eight slices out of my block.In a shallow dish mix together 1 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, 1/2 teaspoon of dried coriander/cilantro leaf, the zest of 1 small lime and 1/4 teaspoon of dried red chilli flakes.Heat a griddle pan or pan to medium heat.Brush each slice of the halloumi on each side with olive oil.Dip both sides of the halloumi into the spice mix.Place the halloumi on the griddle pan and cook each side until golden brown, about 3 or 4 minutes each side. You will need to do this in two batches.

Step 4

Place a wrap on a clean chopping board.Add a small handful of baby spinach down the middle of the wrap. Add some cucumber and tomato slices to the spinach.Top that with two slices of halloumi. Add a dollop of the minty yoghurt sauce. Add some sliced spring onions/scallions, a couple of mint leaves, a couple of parsley leaves then squeeze a little lime juice over it all. Add a tablespoon or two of the roasted chickpeas.Fold the bottom of the wrap up over the filling, then fold over each side.Serve immediately.