Middle Eastern Halloumi and Vegetable Wraps

Slice the halloumi cheese into 1/4-inch thick pieces.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, until golden brown and slightly crispy.

While the halloumi cooks, prepare the dressing: In a small bowl, whisk together the tahini, lemon juice, water, and salt until smooth. If the dressing is too thick, add a tiny bit more water until it reaches a pourable consistency.

Warm the pita bread according to package instructions, or briefly in a dry skillet for about 30 seconds per side.

Assemble the wraps: Spread a spoonful of the tahini dressing inside each warm pita. Fill with the cooked halloumi, diced cucumber, halved cherry tomatoes, and sliced red onion.

Drizzle with any remaining tahini dressing and serve immediately.