Grate carrot and pop in hot pan on medium heat until soften

Drain and rinse chickpeas. Transfer half to a medium bowl and mash. Grate cheddar.

Once carrot soften add all chickpeas mashed and whole. Add harissa paste passta red wine stock and honey. Bring to boil and simmer until thickened.

Serve filling equally in tortillas. Top with cheese. Roll and transfer into oven proof dish and rub a little oil over each one and bake 6-8 mins to

Meanwhile make your salad. In a bowl combine red wine vingear, sugar and olive oil. Just before serving add in baby leaves.

Serve