Easy summer lunch, packed full of flavour – crunchy and squeaky and with a zing of chilli – perfect for a sharing summer lunch
Ingredients
- 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 Rich Creamy 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 Tomato & Chilli Chutney
- Rocket leaves
Method
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 chutney on each flatbread, top with a spoonful of slaw and top with the halloumi and rocket.
Recipe by Tracklements