Lovely Lunches, Meat Free Marvels, Quick & Easy

Halloumi Flatbread with Tomato & Chilli Chutney

Easy summer lunch, packed full of flavour – crunchy and squeaky and with a zing of chilli – perfect for a sharing summer lunch


Put the halloumi slices into a shallow bowl and add the crushed garlic, lime juice and zest.  Mix well and leave to marinate.

Add the yoghurt, mayonnaise, vinegar and smoked paprika in a jug together and whisk to a smooth sauce.  Pour over the red cabbage and carrot and mix well.

Heat the oven to a low temperature and put the flatbreads in to warm through.

Heat a tbsp oil in a frying pan over a medium high heat and fry the halloumi for 3 mins each side until crispy and golden.

Spread a good dollop of Tomato & Chilli Chutney on each flatbread, top with a spoonful of slaw and top with the halloumi and rocket.


500g halloumi cut into x8 slices

1 clove garlic – crushed

Juice of half a lime plus zest finely grated

2 tbsp Greek style yoghurt

1 tbsp mayonnaise

1 tbsp cider vinegar

½ tsp smoked paprika

1 small red cabbage – finely sliced

1 carrot – grated

6-8 flatbreads or wraps

3 tbsp Tracklements Tomato & Chilli Chutney

Rocket leaves

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