Halloumi, Houmous and Tracklements Green Tomato Chutney Flat Breads


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

Serves: 4

For the slaw

  • ½ red cabbage – shredded
  • 2 peppers – any colours, finely sliced
  • 1 carrot, grated
  • 2 tbsp red wine vinegar
  • 4 tbsp natural yoghurt
  • a good pinch of salt and a generous grind of pepper.

For the flatbreads

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