2 medium courgettes, thinly sliced lengthwise (250g)
150g halloumi, thinly sliced
To serve :
½ cup Heinz Seriously Good Garlic Aioli
½ cup rocket or microgreens
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 190g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
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.
Combine the cabbage, pepper, olive oil and vinegar in a bowl. Season to taste with salt and pepper then set aside.
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.
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.