Use kitchen scissors to chop sun-dried tomatoes into small pieces (strips) Note 3
Add spinach leaves and sun-dried tomatoes to a medium size mixing bowl. Season with salt and pepper, then stir to combine.
Use a knife to cut the haloumi into thin slices
Brush a fry pan with a little of the sun-dried tomato oil
Place sliced haloumi onto oiled fry pan, turn heat on to medium-low and use a pastry brush the top side of the cheese with a little of the oil
Cook the haloumi for 4 mins each side, dust with a little flour if needed, flip and cook other side
Remove haloumi from heat and rest on paper towel
Use a butter knife to spread each wrap with pumpkin dip
Add salad to centre of wrap,,place cooked haloumi slices on top and dollop more dip if desired.
Fold each each end of the wrap in towards the middle, roll to close the fold. Let them sit for a minute and the use a knife to cut in half.