Halloumi flatbread with Tracklements Tomato & Chilli Chutney

Serves: 4

 

INGREDIENTS

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

 

METHOD

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