for 4 person

Pickled chilli pepper

1	red chilli pepper, deseeded, cut into thin rings
2 tbsp	apple vinegar
¼ tsp	salt

Spinach

1 tbsp	olive oil
1	onion, cut into strips
1	garlic clove, sliced
500 g	baby spinach
1 tbsp	Dukkah (spice mix)
½ tsp	salt

Charcoal/gas/electric grill

250 g	halloumi, in slices
1	courgette, halved and sliced

To fill

4	whole-grain tortillas
120 g	Camembert, thinly sliced

How it's done

Pickled chilli pepper

Mix the chilli pepper and vinegar, season with salt, cover and leave to infuse.

Spinach

Heat the oil in a frying pan. Sauté the onion and garlic for approx. 5 mins. Add the spinach in batches, allow to wilt, season. Simmer the spinach until the water has evaporated.

Charcoal/gas/electric grill

With the lid down, grill the halloumi and courgette over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.

To fill

Make a cut from the centre to the outside of each tortilla. Top the tortillas with ¼ each of the spinach, camembert, courgette and halloumi. Fold the tortillas.

Charcoal/gas/electric grill

Grill the tortillas for approx. 2 mins. on each side. Remove, serve with the pickled chilli pepper.

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