SUMMER SIZZLERS

The sun's out, so fire up the BBQ and tuck into these mouthwatering dishes al fresco - or cook them indoors if it rains

- ALI GRAVES

Halloumi, hummus and green tomato chutney flatbreads
SERVES 4

INGREDIENTS
For the slaw
½ red cabbage, shredded
2 peppers, finely sliced
1 carrot, grated
2 tbsp red wine vinegar
4 tbsp natural yoghurt
A good pinch of salt and a generous grind of black pepper

For the flatbreads

25g pine nuts
250-255g halloumi, cut into 12 slices,
½ cm thick
4 flatbreads
4 tbsp hummus
4 tbsp Tracklements Green Tomato Chutney
Rocket leaves

METHOD
■ Mix all the slaw ingredients together.
■ Heat a frying pan or griddle pan on the barbecue or hob and toast the pine nuts until lightly golden. Set aside.
■ Fry the halloumi slices for 3 minutes on each side until crisp and golden.
■ Warm the flatbreads and spread with the hummus and chutney. Top with the slaw, halloumi, rocket and toasted pine nuts.

Sweet potato burgers with sweet pepper relish
SERVES 5