Sweet Chilli Halloumi Flatbreads by Good Food

Ingredients

• 450g (1 lb) halloumi, sliced
• 6 tbsp honey
• 2 tsp dried chili flakes
• 0.5 lemon, juiced
• 1 tbsp olive oil
• 4 flatbreads
• 125g (4.5 oz) white cabbage, finely shredded
• 125g (4.5 oz) red cabbage, finely shredded
• 1 large carrot, coarsely grated
• 1 tsp caster sugar
• 1 tbsp white wine vinegar
• 4 green onion, finely chopped
• 6 tbsp mayonnaise
• 1 tsp salt (for draining vegetables)

Instructions

1. Combine shredded white cabbage, red cabbage, and carrot in a colander set over a bowl. Sprinkle with 1 tsp salt, sugar, and vinegar, toss to coat, and let drain for 1 hr.
2. Squeeze excess liquid from the cabbage mixture, transfer to a bowl, add spring onions and mayonnaise, and mix until well combined.
3. Simmer honey, lemon juice, and chili flakes in a small pan over medium heat for 2 min. Remove from heat and allow to cool slightly.
4. Place halloumi slices in a shallow dish and pour the honey-chili mixture over them to coat.
5. Heat olive oil in a non-stick pan over medium heat. Fry halloumi slices in batches for 2-3 min per side until golden-brown and crisp.
6. Warm flatbreads directly over a hob flame or per pack instructions, then load with slaw and top with the hot glazed halloumi.