Name: Sweet chilli halloumi flatbreads
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 6 tbsp honey; half a lemon juiced; 1-2 tsp dried chilli flakes to taste; 2 x 225g packs of halloumi sliced; 1 tbsp olive oil for frying; 4-6 flatbreads; ¼ white cabbage cored and finely shredded; ¼ red cabbage cored and finely shredded; 1 large carrot coarsely grated; 1 tsp caster sugar; 1 tbsp white wine vinegar; 4 spring onions finely chopped; 6 tbsp mayonnaise

Sweet chilli halloumi flatbreads sit on plate

6 tbsp honey
half a lemon
juiced
1-2 tsp dried chilli flakes
to taste
2 x 225g packs of halloumi
sliced
1 tbsp olive oil
for frying
4-6 flatbreads

For the slaw

¼ white cabbage
cored and finely shredded
¼ red cabbage
cored and finely shredded
1 large carrot
coarsely grated
1 tsp caster sugar
1 tbsp white wine vinegar
4 spring onions
finely chopped
6 tbsp mayonnaise

Method

step 1
Make the slaw first. Put the cabbage and carrot in a colander set in the sink or over a bowl. Sprinkle over 1 tsp salt, the sugar and vinegar, toss together, and leave to drain for about 1 hr.
step 2
Squeeze out any excess liquid, then tip into a bowl and add the spring onions. Add the mayonnaise and mix well. You can make this a few hours ahead if you like, and keep in the fridge until ready to load up the flatbreads.
step 3
When ready to fry the halloumi, put the honey, lemon juice and dried chilli flakes in a pan and bring to a gentle simmer over a medium heat, around 2 mins. Once hot, remove from the heat and leave to cool slightly. Lay the halloumi slices in a dish, then pour over the honey mixture.
step 4
Heat a non-stick frying pan over a medium heat, add a little oil, then carefully transfer the slices to the pan. You might have to do this in batches depending on the size of your pan. Cook for 2-3 mins on each side until golden-brown and crisp, turning occasionally. Set on a warm plate while you fry the rest.
step 5
Using tongs, heat the flatbreads directly over the flame on the hob, or heat following pack instructions, then load up with a big spoonful of the slaw, top with the hot halloumi, and fold over the flatbread.