Enough for 2:
- 1 tbsp harissa
- 2 tbsp olive oil
- 12 echalion shallots, peeled and halved lengthways
- 100g feta cheese
- 100g low-fat natural yogurt
- Leaves from 6 sprigs of mint (finely chopped)
- 1 tsp sumac
- Black pepper
- 50g wild rocket
- 4 wholemeal flour tortillas
Mix the harissa and the olive oil in a large bowl. Add the shallots so they are completely coated with the olive oil mix. Arrange in a baking dish and place in the oven 160C (Gas Mark 3) for about 50 minutes, or until soft but still holding their shape.
Meanwhile, mash together the feta and the yogurt in a bowl. Stir in the mint and sumac, and season with black pepper. Transfer to a serving bowl.
Warm the tortillas in the oven for about 2 minutes.
To eat, spread some of the feta dressing on a tortilla with rocket and some of the shallots. Then roll up the tortilla.