1 tbsp olive oil
1 small red onion, halved and sliced
1 red pepper, sliced
½ tsp mild chilli powder
½ tsp garlic salt
½ tsp ground cumin
250g block halloumi
4 small soft tortillas, warmed to serve
2 handfuls baby spinach
4 tbsp soured cream
a handful coriander, chopped

Heat the oil in a large frying pan over a high heat. Fry the onion and pepper until softened and starting to brown at the edges. Add the spices and toss, cooking for a couple of minutes. Scoop out of the pan into a bowl and wipe the pan clean.

Cut the halloumi into slim, finger-shaped pieces. Put in the hot pan and cook for a few minutes on each side until golden. Add the veg back to the pan and toss everything together. Serve in warm tortillas with baby spinach leaves, soured cream and coriander leaves.

Home made tortillas
1 cup (140g) self-raising flour
1/4 teaspoon salt
1 tablespoons sunflower oil
3/8 cup luke-warm water

Combine all the ingredients except the water in a mixing bowl.
Add most of the water and mix to a soft, pliable dough. Add the reminder of the water if necessary. Knead lightly until the dough is easy to handle.
Let the dough rest for 15 minutes then divide it into 4 equally sized balls. Roll each ball out on a lightly-floured surface into a roughly circular shape that will fit into your frying pan. Try to roll as thinly as possible.
Brush your frying pan with a little sunflower oil to lightly coat the base and then fry each tortilla for about 2 minutes per side until they firm up and hold their shape. You will find they tend to stay quite white, and don't brown very much.