Egg Wrap

Pan fry the halloumi and asparagus in the olive oil over medium heat for 2 minutes.

Whisk together the egg wrap ingredients, adding salt and pepper to taste.

Pour egg mixture into a large frypan on a low heat and cook until set, flip the egg wrap if needed.

Let egg wrap cool in the pan before flipping onto a serving plate.

To assemble, lay filling in the centre of the egg wrap, leaving space at the bottom to wrap. Fold in one side, then fold the bottom section, and follow with the remaining side.

Garnish with parsley.