Halloumi Flatbread

by Craven and Valley Life

Go mad for Med this summer and try these fantastic flatbreads

Try these simple veggie halloumi wraps with a crunchy slaw and starring a generous helping of Tomato & Chilli Chutney to make your taste buds sing! They’re a quick and easy midweek meal made for sharing.

Makes 4. Preparation time 15 mins. Cooking time 6 mins.


  • 500g halloumi, cut into 8 slices
  • 1 clove garlic, crushed
  • Juice of half a lime plus zest
  • 1 small red cabbage, finely sliced
  • 1 carrot, grated
  • 2 tbsp Greek-style yoghurt
  • 1 tbsp mayonnaise
  • 1 tbsp cider vinegar
  • ½ tsp smoked paprika
  • 4 flatbreads or wraps
  • Olive oil
  • 3 tbsp Tracklements Tomato & Chilli
  • Chutney
  • Rocket leaves


1 Put the halloumi slices into a shallow bowl and add the crushed garlic, lime juice and zest. Mix well and leave to marinate
2 Combine the red cabbage and grated carrot into a bowl
3 Put the yoghurt, mayonnaise, vinegar and smoked paprika into a jug and whisk to a smooth sauce. Pour over the red cabbage and carrot, mix well
4 Heat the oven to a low temperature and put the flatbreads in to warm
5 Heat a tbsp of oil in a frying pan over a medium to high heat and fry the halloumi for 3 mins on each side until golden
6 Spread a good dollop of Tracklements Tomato & Chilli Chutney on each flatbread, spoon over some slaw and top with the halloumi and rocket

Craven&ValleyLife Summer 23