Halloumi and beet hummus wrap with grilled vegetables

1. Drain the chickpeas but set the water (aquafaba) aside. Blitz the chickpeas, half the chickpea water, beetroot, tahini, lemon juice, garlic and cumin until smooth and creamy. Add a little more of the aquafaba or lemon juice if you need it. Season with salt. Set aside.

2. Drizzle the cherry tomatoes and courgette slices with a little oil. I usually airfry them on the grill setting for 10 minutes. They can also be roasted in the oven or cooked on a grill pan on the hob. All you need here is to bring some heat and sweetness to the vegetables. Once cooked, set aside and keep warm.

3. Meanwhile, drizzle a little oil in a pan and fry thick slices of the halloumi till bubbling and crispy at the edges.

4. Warm the wraps and spread hummus on the centre, followed by leaves, vegetables and the hot halloumi.