Hot honey halloumi flatbread with pickle slaw

Sweet and Tangy, a contrast of flavours and textures that delight

Nutritional Information

458

Calories

21 grams

Protein

48 grams

Carbohydrates

48 grams

Fat

Prep time: 5 mins

Cook time: 5 mins

Makes: 1 portions

Written by

Danni

Published on

January 23, 2024

Ingredients

Swipe to see all

| Ingredient | UK Measurement | Other Measure | Substitute Ingredient | |------------|----------------|---------------|-----------------------| | Chipotle folded flatbread (Aldi) | 1 | 1 | Any flatbread, deli kitchen etc | | Halloumi, sliced | 50g | 1.7 oz | | | Honey | 1 tsp | 1 tsp | | | Light mayo | 15g | 1 tbs | | | 0% greek yogurt | 20g | 1 tbs | | | Carrot, grated | 1 | 1 | | | Red cabbage, finely shredded | ¼ | 1/4 | | | Red onion, sliced | ½ | ½ | | | Pickled Gherkin, chopped | 2 | 2 | | | Paprika | 1 tsp | 1 tsp | | | Chilli flakes | 1 tsp | 1 tsp | | | Pomegranate seeds | 2 tbs | 2 tbs | | | Parsley, chopped | handful | handful | |

Method

Place the carrot, red cabbage, red onion and chopped gherkins in a bowl and mix with the mayo and yogurt, add a splash of the vinegar from the gherkin jar as well.
Combine really well and season with salt and pepper, set aside.
Toss the halloumi slices in the honey, paprika and chilli flakes and fry for 2-3 minutes on each side until golden.
Place flatbread under the grill for 2 minutes to warm through.
Top with the slaw, followed by the halloumi and finish with the pomegranate seeds and parsley.

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