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
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