Preheat the grill to 350 degrees F.

While the grill is heating, slice the halloumi in half through the centre, creating four large rectangles that are 2 to 3 centimetres thick. Brush both sides of the halloumi slices with olive oil. Set aside.

Once the barbecue is 350 degrees F, scrunch a paper towel into a ball and pour the grapeseed oil onto it. Use the oiled side of the paper towel ball to brush the oil onto the barbecue grates. This will prevent the halloumi from sticking. Place the oiled halloumi onto the grill and reduce the heat to medium. Let the halloumi cook for 4 to 5 minutes per side, or until golden char marks form. Remove from the grill as let cool before slicing each piece of halloumi in half to create 8 long thin strips.

While the grill is still warm, toast the pita. Add the pita in a single layer to the grill and toast for 2 to 3 minutes per side. This will add flavour to the pita and will make them soft and pliable for wrapping. Remove from the grill as set aside.