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.
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
- 25g pine nuts
- 1 pack Halloumi (255g-250g) – sliced into 12 slices ½ cm thick.
- 4 tbsp Houmous
- 4 tbsp Tracklements Green Tomato Chutney
- 4 flatbreads