Healthy and lightly spiced with delicious wedges and Yoghurt dressing.
Heat oven to 200 degrees C / 180 degrees fanforced.
Cut potato into wedges, tip into baking tray and drizzle with oil and season well. Toss wedges until well coasted in oil, then bake for 30 mins, turning half way through cooking, until crisp and golden.
Meanwhile, grate Carrot and slice cabbage and onion. Add chopped coriander, 150 ml of yoghurt and lemon zest and juice. Toss together and set aside.
Make up Peri Peri mix by blending together minced garlic, lemon juice, Peri Peri spice mix and oil. Place 2 tablespoon of this mix with the remaining yoghurt to make the sauce.
To serve, pile slaw and halloumi into wraps, dollop with yoghurt sauce and scatter with coriander. Serve with wedges and remaining sauce on the side to dip wedges.
You can double the sauce ingredients to make a great dipping sauce for vegies