Make the slaw first. Put the cabbage and carrot in a colander set in the sink or over a bowl. Sprinkle over 1 tsp salt, the sugar and vinegar, toss together, and leave to drain for about 1 hr.

Squeeze out any excess liquid, then tip into a bowl and add the spring onions. Add the mayonnaise and mix well. You can make this a few hours ahead if you like, and keep in the fridge until ready to load up the flatbreads.

When ready to fry the halloumi, put the honey, lemon juice and dried chilli flakes in a pan and bring to a gentle simmer over a medium heat, around 2 mins. Once hot, remove from the heat and leave to cool slightly. Lay the halloumi slices in a dish, then pour over the honey mixture.

Heat a non-stick frying pan over a medium heat, add a little oil, then carefully transfer the slices to the pan. You might have to do this in batches depending on the size of your pan. Cook for 2-3 mins on each side until golden-brown and crisp, turning occasionally. Set on a warm plate while you fry the rest.

Using tongs, heat the flatbreads directly over the flame on the hob, or heat following pack instructions, then load up with a big spoonful of the slaw, top with the hot halloumi, and fold over the flatbread.