Make these Delicious Halloumi Flatbreads with Tomato and Chilli Chutney
They're a quick and easy midweek meal made for sharing
- 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
Put the halloumi slices into a shallow bowl and add the crushed garlic, lime juice and zest. Mix well and leave to marinate.
Combine the red cabbage and grated carrot into a bowl.
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.
Heat the oven to a low temperature and put the flatbreads in to warm.
Heat a tablespoon of oil in a frying pan over a medium to high heat and fry the halloumi for three minutes each side until golden.
Spread a good dollop of the tomato and chilli chutney on each flatbread, spoon over some slaw and top with the halloumi and rocket.