Halloumi, hummus and Tracklements Green Tomato Chutney flatbreads

Serves: 4

Prep and cook time: 20 mins

INGREDIENTS

For the slaw:

1⁄2 red cabbage, shredded

2 peppers – any colours, finely sliced

1 carrot, grated

2 tbsp red wine vinegar

4 tbsp natural yoghurt

Good pinch of salt and a generous grind of pepper

For the flatbreads:

25g pine nuts

1 pack Halloumi (255g-250g) – sliced into 12 slices 1⁄2 cm thick

4 tbsp Hummus

4 flatbreads

4 tbsp Tracklements Green Tomato Chutney

METHOD

Mix all the slaw ingredients together thoroughly and set aside.

Heat a frying pan or griddle pan on the barbecue or hob, toast the pine nuts until lightly golden. Set aside.

Fry the halloumi for 3 mins each side until crisp and golden, set aside.

Warm the flatbreads.

Spread a layer of hummus on each flatbread, then a layer of Green Tomato Chutney, top with a handful of the slaw, halloumi, rocket and toasted pine nuts.

Recipe credit: Tracklements

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