Preheat oven to 220 C / fan oven 200 C / gas 7. Put the grill on if using halloumi.

Peel the sweet potatoes and cut them into into thin strips to resemble French fries.

Spread the sweet potato fries on a baking tray. Mix in the chickpeas. Drizzle with some olive oil and cook for 12-15 mins until roasted.

After the vegetables have been in the oven for 5mins, add the shredded kale drizzled with olive oil on one side of the baking tray. (vegetables should take around 15 mins to cook, while kale chips should be done in 10 mins).

In the meantime make the dressing by mixing together the tahini, lemon juice, maple syrup and pomegranate molasses. Season to taste with smoked paprika, cayenne pepper, salt & pepper.

In using, cut the halloumi into strips. Place on a baking tray under the grill for 4-6 mins until done.

Remove the vegetables from oven when done.

Put the kale chips in a separate bowl and season to taste with salt & pepper.

Cut the roasted pepper into strips. Mix with the sweet potato and chickpeas. Add the halloumi (is using) and dressing. Toss together.

Spread the mixture evenly between 2 wraps. Add alfafa sprouts and chopped coriander leaves on top.

Serve while still warm with kale chips on the side.