Start by making your Honey Glaze for the ingredients to have time to infuse. Add all ingredients to a bowl and mix. Set aside.

Chop up the cabbage, peppers, carrot, a handful of fresh coriander and mix together. Toast the pumpkin & cumin seeds in a non stick pan till it pops and is fragrant. Add the toasted seeds together with the white wine vinegar and sesame oil to the chopped vegetables. Season, mix and set aside.

Coat the haloumi fingers in a mix of white and black sesame seeds. Use a hot non stick pan (the same pan used to toast the seeds) Add a drizzle of sesame oil and fry the haloumi till golden brown. Turn as needed.

Rub the mini wraps generously with the neutral oil on both sides and heat in the same pan for a few seconds. Do not overheat the wraps.

Add a dollop (1 Tsp) of Roasted Red Pepper Houmous to each wrap and spread all over. Now assemble your wrap with the Cole slaw, Haloumi Finger, a good drizzle of Honey Glaze and end it off with a garnish of chopped Spring Onion.

Enjoy!