Halloumi flatbreads

Halloumi flatbreads

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(4 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 6

Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal693
  • fat40g
  • saturates16g
  • carbs47g
  • sugars8g
  • fibre8g
  • protein32g
  • salt4g
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Ingredients

  • 50g pumpkin seeds
  • 2 tbsp cumin seeds
  • 1 small red cabbage (about 650g), core removed, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 2 mixed peppers, cut into strips
  • 2 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 6-8 flatbreads or wraps
  • 100g hummus
  • 80g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 2 x 250g blocks halloumi, each cut into 12 strips

Method

  1. Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.

  2. Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.

  3. Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

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Comments, questions and tips

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Frantic Flapjack
14th May, 2018
3.8
These were lovely although I left out the cumin seeds and substituted the red cabbage with grated carrot.
jerzowa
9th May, 2018
3.8
Great idea! To me, 2 tbsp of cumin proved to be too much, so when I used this recipe for the second time I went with 1 tbsp, and it was delicious!
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