Sweet Chilli Halloumi Omelette Wrap

Spray a small non-stick frying pan with low-calorie cooking spray and place over a medium heat. When the frying pan is hot, add the halloumi and fry for 4-5 minutes — until golden brown on all sides. Then remove from the pan and place in a small bowl.

Add the pomegranate seeds, mint leaves, and yoghurt to the halloumi in the bowl. Season with salt and freshly ground black pepper, to taste. Toss gently to fully coat everything in the yoghurt, then set aside.

Crack the eggs into a small bowl, and beat with a fork until broken up and evenly mixed. Season to taste with salt and black pepper.

Spray a small non-stick frying pan with low-calorie cooking spray. Place the frying pan over a low-to-medium heat. When the pan is hot, add half of the eggs, then tilt the pan slightly — so that the eggs swirl around to completely cover the bottom of the pan.

Cook gently for 1-2 minutes — without stirring — until the eggs have set like a very thin omelette, and are nearly cooked. While the egg mixture is still wet on the surface, place a tortilla wrap on top. Press the wrap down lightly with a fish slice so that it sticks to the egg.

Using a fish slice, carefully flip the wrap over so the egg side is on top. Cook for another 30 seconds or so, until the tortilla is lightly golden underneath. Then slide your omelette wrap onto a plate, with the egg side facing up.

Spoon half of the filling down the middle of the omelette wrap. Top with half of the rocket and drizzle over half of the sweet chilli sauce. Roll up tightly to tuck all that tasty filling inside, then place seam-side down. Cut in half diagonally, and repeat with the second wrap. Enjoy warm or cold, served on its own, or with your preferred accompaniment.