<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing all your vegetables. Slice the halloumi into 1cm thick pieces, cut the mushrooms into even slices about 5mm thick, slice the red pepper into strips, and cut the red onion into thin slices. Mince your garlic finely and set everything aside on separate plates - this will make the cooking process much smoother.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the sliced mushrooms in a single layer. Don't overcrowd the pan - cook in batches if necessary. Let them cook undisturbed for 3-4 minutes until they develop a golden-brown color, then stir and cook for another 2-3 minutes until they're beautifully caramelized. Season with a pinch of salt and pepper, then transfer to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the same pan, add the remaining tablespoon of olive oil. Add the sliced red onion and red pepper strips. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and slightly charred around the edges. Add the minced garlic, smoked paprika, cumin, and cayenne pepper. Stir constantly for 30 seconds until the spices become fragrant and coat the vegetables evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the cooked mushrooms to the pan with the peppers and onions. Toss everything together and cook for another 2 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a clean non-stick pan or griddle over medium heat. Place the halloumi slices in the dry pan and cook for 2-3 minutes on each side until golden brown and slightly crispy on the outside while remaining soft inside. The halloumi should have beautiful golden-brown grill marks. Remove from heat and let cool for a minute.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, mix the mayonnaise with lemon juice and a pinch of salt and pepper to create a light, zesty spread. This will add moisture and brightness to your wrap.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Warm your tortilla wraps in the microwave for 20-30 seconds or in a dry pan for 10 seconds on each side until they're pliable and slightly warm. This prevents them from cracking when you roll them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lay each tortilla flat on a clean surface. Spread a thin layer of the lemon mayonnaise mixture across the center of each wrap, leaving about 3cm border around the edges. Place a handful of mixed salad leaves in the center, followed by the warm mushroom and pepper mixture, ensuring it's evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add 2-3 slices of the grilled halloumi on top of the vegetables, then layer with tomato and cucumber slices. Sprinkle with fresh parsley if using. Be careful not to overfill the wraps as this will make them difficult to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To wrap properly, fold the bottom edge of the tortilla up over the filling, then fold in both sides. Roll tightly from the bottom to the top, ensuring the filling stays secure inside. If needed, secure with a toothpick through the center.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the authentic Nando's experience, you can lightly toast the wrapped tortillas in a clean pan for 1-2 minutes on each side until they're golden and crispy on the outside. This step is optional but adds a lovely texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Slice each wrap in half diagonally using a sharp knife, which makes them easier to handle and eat. Serve immediately while the halloumi is still warm and the vegetables are at their peak flavor and texture.</li></ol>