Easy summer lunch, packed full of flavour – crunchy and squeaky and with a zing of chilli – perfect for a sharing summer lunch
Method
Put the halloumi slices into a shallow bowl and add the crushed garlic, lime juice and zest. Mix well and leave to marinate.
Add the yoghurt, mayonnaise, vinegar and smoked paprika in a jug together and whisk to a smooth sauce. Pour over the red cabbage and carrot and mix well.
Heat the oven to a low temperature and put the flatbreads in to warm through.
Heat a tbsp oil in a frying pan over a medium high heat and fry the halloumi for 3 mins each side until crispy and golden.
Spread a good dollop of Tomato & Chilli Chutney on each flatbread, top with a spoonful of slaw and top with the halloumi and rocket.
Ingredients
500g halloumi cut into x8 slices
1 clove garlic – crushed
Juice of half a lime plus zest finely grated
2 tbsp Greek style yoghurt
1 tbsp mayonnaise
1 tbsp cider vinegar
½ tsp smoked paprika
1 small red cabbage – finely sliced
1 carrot – grated
6-8 flatbreads or wraps
3 tbsp Tracklements Tomato & Chilli Chutney
Rocket leaves
