Grilled courgette and halloumi flatbreads

Prep

30-60 mins

Total

1 HR 10 MIN

Servings

8 Servings

Grilled courgette and halloumi flatbreads


Ingredients

  • 2

    cups

    Flour

  • 2

    tsp

    Baking powder

  • 1/2

    tsp

    Salt

  • 1/2

    cup

    Water

  • 1

    tbsp

    Olive oil

  • 1/4

    cup

    Plain unsweetened yoghurt

  • 1/4

    Red cabbage, thinly sliced (275g)

  • 1

    Red or yellow pepper, thinly sliced (170g)

  • 1

    tbsp

    Olive oil

  • 1

    tbsp

    White wine vinegar

  • 2

    Medium courgettes, thinly sliced lengthwise (250,g)

  • 150

    g

    Halloumi, thinly sliced

  • 125

    g

    Hummus

  • 1/2

    cup

    Heinz seriously good garlic aioli

  • 1/2

    cup

    Rocket or microgreens

  • -

    Dukkah (optional)


Instructions

  1. Step 1

    To prepare the flatbreads, sift the flour, baking powder and salt into a mixing bowl. Pour in the water and add the oil and yoghurt. Mix to combine ingredients. Turn out onto a floured board. Knead dough until smooth. If dough is sticky add a little extra flour. Return to the bowl and leave to rest for 30 minutes.

  2. Step 2

    Divide the dough into 8 pieces. Roll each piece into a thin circle approximately 2 to 3 mm thick. Heat a flat griddle or frying pan with a little olive oil. Cook each flatbread for about 2 minutes over a medium high heat before turning to cook the other side. Set aside.

  3. Step 3

    Combine the cabbage, pepper, olive oil and vinegar in a bowl. Season to taste with salt and pepper then set aside.

  4. Step 4

    Heat a barbecue, flat griddle or ridged grill over medium heat. Brush courgette slices and halloumi with a little olive oil, then cook on the grill for 3 to 4 minutes until golden.

  5. Step 5

    To serve, spread a layer of hummus onto each flatbread. Top with slaw, halloumi and courgettes. Drizzle over some Heinz Seriously Good Garlic Aioli and top with rocket or microgreens and dukkah, if using.