DRINKS STARTING WITH D RECIPES

Steps:

• Split each halloumi block through the middle lengthways (they should have a natural seam). Cut each half into four strips. Heat half the oil in a frying pan over a medium heat, and fry the halloumi strips for a few minutes on each side until golden. Transfer to a plate and set aside.
• Heat the remaining oil in the pan over a high heat, and fry the onion and peppers for 5 mins until just soft and starting to char. Add the garlic, paprika and coriander with some seasoning and cook for 1 min more. Pour in the lime juice and fried halloumi, and stir very gently so the halloumi doesn’t break up. Will keep at room temperature for a few hours. Reheat over a low heat with a little water.
• Warm the wraps in a low oven wrapped in foil. Alternatively, warm two at a time for 10 seconds in the microwave (not wrapped in foil), or by holding them directly over a gas flame with a pair of tongs (this will give you flavourful charred edges).
• Pile the halloumi filling into the warm wraps, with a few slices of avocado each, some coriander leaves, and spoonfuls of chilli sauce or soured cream, if you like.

Steps:

• Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
• Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
• With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.