Wrap with Grilled Halloumi, Nectarine and Mint

Salty, sweet and a fresh bite

The flavor of this wrap is all about contrast: halloumi is salty and firm, nectarine is soft and juicy, and arugula adds a peppery counterpoint. Lemon and mint bring freshness, while the pickled red onion adds a sharp, tangy note. Sunflower seeds are small, but their toasted flavor and crunchy bite make the filling more interesting. Since halloumi is already quite salty, you usually don’t need extra salt; taste the dressing before adding any.

Halloumi browns best in a hot skillet with a thin layer of oil. Pat the slices dry and give them some room so they fry rather than steam. The cheese turns golden brown on the outside and stays springy inside. Don’t slice it too thin: thicker pieces are easier to turn and keep their bite in the wrap. Toast the sunflower seeds separately in a dry skillet, shaking them regularly; they brown quickly once the pan is hot.

Ripe nectarines are at their best in summer: they’re aromatic and juicy, but should still be firm enough to cut into thin wedges. Peaches work well too. Outside nectarine season, you can make the wrap with a firm, ripe peach; very soft fruit will make the filling soggy more quickly. For a milder onion flavor, use white wine vinegar instead of red wine vinegar, or leave the red onion in the vinegar a little longer if you’d like a more pronounced tang.

Warm the wraps briefly in a dry skillet or according to the package directions; this makes them easier to fold without tearing. Distribute the arugula and nectarine evenly, and go easy on the dressing so the wrap doesn’t get soggy. Serve right away for lunch, with a simple tomato salad on the side if you like. You can store the components covered in the refrigerator and use them within two days; preferably fry the halloumi and assemble the wraps just before eating.