Halloumi flatbread with Tracklements Tomato & Chilli Chutney
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
3 tbsp Tracklements Tomato & Chilli Chutney
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 tbsp of oil in a frying pan over a medium to high heat and fry the halloumi for 3 mins each side until golden.
Spread a good dollop of Tracklements Tomato & Chilli Chutney on each flatbread, spoon over some slaw and top with the halloumi and rocket.
Recipe credit: Tracklements