Up your cheese sandwich game with this easy and delicious dish

My favourite halloumi flatbread is from a local deli here in Cobh called Seasalt – a warm flatbread with strips of roasted red pepper, crispy fried Macroom Buffalo halloumi, organic leaves and harissa. It’s so good, a fantastic alternative to a standard cheese sandwich.

If you can source the traditional Middle Eastern-style flatbreads, do. They freeze well and are ideal for this, making the sandwich a little more substantial than the thinner wraps.

If you’d prefer to avoid bread entirely, this is also delicious served as a large salad bowl. Just fill the base of each bowl with lightly dressed salad leaves, top with the strips of courgette, cherry tomatoes and dollops of hummus. Add the halloumi just before serving.

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You can use any vegetables – roasted peppers of all colours, seasonal squash and pumpkin, wedges of red onion and cubed aubergine all make great additions. All you need in this winning formula are the main vegetables, halloumi and a sauce like hummus, tapenade, pesto or zhug. It’s well worth preparing these elements in large batches so you can create a substantial, nourishing meal when needed.

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This nutritious hummus is extremely easy to make and so delicious. I make hummus at least once a week. It’s cheap, even when you use the best quality ingredients. The vivid pink colour is thanks to beetroot. Its earthiness is balanced well with lemon juice and smoky cumin, creamy tahini and a little garlic. I started cooking beetroot in the airfryer. Scrubbed clean and cut into wedges, they cook in no time. The skin can then easily be rubbed off and your beetroot is ready to eat. I cook large batches and store the leftovers in a jar with apple cider vinegar and a little sugar and salt – perfect for adding to salad bowls. If you don’t want to roast beetroot then buy the precooked, vacpacked beets.

I often add a handful of herbs to this hummus, too; coriander or mint work well and really brighten the flavour. Hummus is delicious spread on thin pizza bases and topped with ribbons of courgette, then baked in a hot oven for 10 minutes for a delicious pizza alternative.

Recipe: Halloumi and beet hummus wrap with grilled vegetables

Lilly’s Kitchen Tips

• Be very cautious seasoning with salt as the halloumi is quite salty.
• Make a large batch of hummus, add beetroot to half and keep the rest plain or add roasted red peppers or preserved lemon.
• If you can’t find tahini, soak sesame seeds in a little water and lemon juice for an hour then blend until creamy and smooth.