Halloumi flatbreads
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Halloumi flatbreads

By Sophie Godwin

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

  • Prep:15 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 693
  • fat 40g
  • saturates 16g
  • carbs 47g
  • sugars 8g
  • fibre 8g
  • protein 32g
  • salt 4g

Ingredients

  • 50g pumpkin seeds
  • 2 tbsp cumin seeds
  • 1 small red cabbage (about 650g), core removed, shredded
  • 2 mixed peppers, cut into strips
  • 2 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 6-8 flatbreads or wraps
  • 100g houmous
  • 80g bag rocket

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 houmous on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

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