Halloumi flatbreads

Halloumi flatbreads

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 15 mins Cook: 25 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 80g bag rocket



    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


  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 with the olive oil 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rachaelrobb1989's picture
24th Mar, 2020
Great, easy recipe! I only used 1 tbsp cumin seeds as it’s a strong flavour and it definitely paid off; 1 gave a nice flavour, 2 would be very over powering. Thumbs up!
20th Aug, 2019
I made this recipe again this evening which reminded me how good it is; certainly greater than the sum of its parts. A very quick weekday evening meal and I love the salad on its own too. Although I love cumin, like another contributor, I halve the cumin seeds to one tablespoon and I prefer the seeds done in the oven if I have it on.
Frantic Flapjack
14th May, 2018
These were lovely although I left out the cumin seeds and substituted the red cabbage with grated carrot.
9th May, 2018
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!
3rd Jun, 2020
Sorry if I’m being dim, but when do I use the 2 tbsp of extra virgin olive oil? Does that go in the slaw along with the vinegar, or is it for toasting the seeds and frying the halloumi? Thanks!
lulu_grimes's picture
7th Jun, 2020
Hi, No you are not being dim, we have left the instruction out, I will get the recipe amended. Use the oil to fry the halloumi. Lulu
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?