Halloumi Flatbreads

    15m prep time
    40m total time
    Easy level
    12 ingredients

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.

Method

Based on 8 servings, adjust as needed.

Step 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.

Step 2

Heat oven to low and put the flatbreads in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil , with a drizzle of runny honey and a pinch of chilli flakes(if you like) in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.

Step 3

Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.
  • Ingredients
  • Based on 8 servings
  • 3 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L
  • 450g Halloumi Blocks, each cut into 12 strips 2 x Sainsbury's Cypriot Halloumi Cheese 225g
  • 4tbsp Pumpkin Seeds 1 x Sainsbury's Pumpkin Seeds 100g
  • 3 tbsp White Wine Vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml
  • 2tbsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 60g Rocket, bag 1 x Sainsbury's Wild Rocket 60g
  • 0.5 Red Cabbage, core removed, shredded 1 x Sainsbury's Red Cabbage Each
  • 3 Peppers, cut into strips 1 x Sainsbury's Sweet Peppers (Colours may vary) x3
  • 8 Flatbreads, or wraps 2 x Deli Kitchen Greek Style Flatbread x4 320g
  • 1 tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1 pinch Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 300g Hummus 2 x Sainsbury's Houmous 200g
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