Place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, and then fluff with a fork to separate the grains.

When you are almost ready to serve, place a large non-stick frying pan over a medium-high heat. Brush the slices of halloumi with the olive oil and then sprinkle with the dried chilli flakes. Cook for 2 minutes on each side, or until golden. Transfer to a plate.

Wipe out the frying pan and quickly sear each wholewheat flatbread for about 10 seconds on each side. Remove from the pan and then smear the yoghurt down the middle of each one. Spoon over the cooked tomato & chilli cous cous, then scatter with the shredded lettuce, followed by the avocado. Season with salt and pepper and then finish with the grilled halloumi. Wrap each one up tightly.