Halloumi Flatbread
by Colne Life magazine
Go mad for Med this summer and try these fantastic flatbreads
Try these simple veggie halloumi wraps with a crunchy slaw and starring a generous helping of Tomato & Chilli Chutney to make your taste buds sing! They’re a quick and easy midweek meal made for sharing.
Makes 4. Preparation time 15 mins. Cooking time 6 mins.
INGREDIENTS
- 500g halloumi, cut into 8 slices
- 1 clove garlic, crushed
- Juice of half a lime plus zest
- 1 small red cabbage, finely sliced
- 1 carrot, grated
- 2 tbsp Greek-style yoghurt
- 1 tbsp mayonnaise
- 1 tbsp cider vinegar
- ½ tsp smoked paprika
- 4 flatbreads or wraps
- Olive oil
- 3 tbsp Tracklements Tomato & Chilli
- Chutney
- Rocket leaves
METHOD
1 Put the halloumi slices into a shallow bowl and add the crushed garlic, lime juice and zest. Mix well and leave to marinate
2 Combine the red cabbage and grated carrot into a bowl
3 Put the yoghurt, mayonnaise, vinegar and smoked paprika into a jug and whisk to a smooth sauce. Pour over the red cabbage and carrot, mix well
4 Heat the oven to a low temperature and put the flatbreads in to warm
5 Heat a tbsp of oil in a frying pan over medium to high heat and fry the halloumi for 3 mins on each side until golden
6 Spread a good dollop of Tracklements Tomato & Chilli Chutney on each flatbread, spoon over some slaw and top with the halloumi and rocket
From Tracklements.
If you love hummus – you’ll adore this recipe below…
ColneLife Summer 23
