Vegetarian mega wraps

In my group of friends we all cook supper a night a week, which means that we only have to make an effort on one night every 7 days really. Which is lovely.

Tonight was my go; I had a variation on this meal just before coming back to university as a leaving meal back at home and I hadn't stopped dreaming about it since. I always cook a vegetarian meal for the group and thankfully I managed to win over even the biggest meat eater, who said "this must be the reason why people are veggie".

The quantities I used make enough for 2 (enormous) wraps for 5 people but just reduce the number of vegetables you use for a smaller number of people (or cook it all and have leftovers for the following day).

For vegetarian mega wraps for 5 hungry students you will need:
A minimum of 2 wraps per person (seeded ones hold their structure better than white)

Fillings
3 portobello mushrooms, sliced
1 courgette, sliced in half-discs
3 peppers, sliced (red, orange and yellow are the tastiest combination!)
A bag of cashew nuts
2 halloumis
2 red onions, sliced into eighths
1 large sweet potato, peeled and cubed

Easy guacamole
2 avocados
1 lime
Sprinkle of chilli flakes

Easy salsa
3 large tomatoes
Handful of parsley
Squeeze of lemon juice

Start by preheating your oven to 180C

Lay out the sliced mushroom and courgettes in one tray and scatter cashews in any available space.

On another tray layer the peppers and red onion, and if there is space the sweet potato.

Drizzle the vegetables and nuts with oil and bake in the oven for 25-30 minutia or until the vegetables are golden and soft.

In the meantime cut open the avocados and pop all the flesh on a chopping board. Smush up with a fork until soft before transferring to a bowl, squeezing the juice of a lime in and a good shake of chilli flakes and giving the lot a good stir. Pop to one side.

To make the salsa chop up the tomatoes into super duper small chunks, throw in a bowl with some chopped parsley and a squeeze of lemon. Easy.

The halloumi just needs to be sliced and fried in a dry frying pan over a medium heat until both sides are golden.

It's then just a case of smothering your wraps in guacamole, adding all the vegetables, cheese, nuts and salsa and trying not to let too much fall out of the bottom of your wrap. Let me know if it persuades you to convert from meat (even if only for one meal!)

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