What is the preparation time for Honey & Halloumi Flatbread?

The preparation time for Honey & Halloumi Flatbread with pickled onions is between 10 and 30 minutes.

What is the total time required to make Honey & Halloumi Flatbread with pickled onions?

The total time required to make Honey & Halloumi Flatbread with pickled onions is between 25 and 45 minutes.

What are the main ingredients in Honey & Halloumi Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Honey & Halloumi Flatbread?

Calories: 874, Carbs: 100 grams, Fat: grams, Protein: 32.2 grams, Sugar: 43.3 grams, Salt: 1106 grams

How do I prepare Honey & Halloumi Flatbread?

TOAST: Return the pan to medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Remove from the pan and set aside. NAAN CAN COMPARE: Assemble the flatbread by placing down the shredded leaves. Top with the drained pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the toasted almonds and garnish with the chopped coriander. HALLO HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel. YUMMY YOGHURT: In a small bowl, add the yoghurt. Mix through the ground cumin (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. QUICK PICKLE: In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Honey & Halloumi Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Honey & Halloumi Flatbread

Honey-covered cubes of golden halloumi are layered on toasted naan, fresh greens & homemade pickled onion. Dollop over the cumin-infused yoghurt, fresh coriander & toasted flaked almonds, and you have ticked making a delicious dinner off your ‘to do’ list, Chef!

Honey & Halloumi Flatbread

with pickled onions

Hands on Time: 10 - 30 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Almonds
Apple Cider Vinegar
Flatbread
Flatbreads
Fresh Coriander
Ground Cumin
Halloumi Cheese
Honey
Lemon Juice
Low Fat Plain Yoghurt
Onion
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK PICKLE
In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
YUMMY YOGHURT
In a small bowl, add the yoghurt. Mix through the ground cumin (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Remove from the pan and set aside.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the flatbread by placing down the shredded leaves. Top with the drained pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the toasted almonds and garnish with the chopped coriander.

Almonds - 10g
Apple Cider Vinegar - 20ml
Onion - 1
Low Fat Plain Yoghurt - 30ml
Ground Cumin - 2,5ml
Lemon Juice - 10ml
Flatbread - 1
Halloumi Cheese - 80g
Salad Leaves - 20g
Honey - 30ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK PICKLE
In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
YUMMY YOGHURT
In a small bowl, add the yoghurt. Mix through the ground cumin (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Remove from the pan and set aside.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the flatbread by placing down the shredded leaves. Top with the drained pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the toasted almonds and garnish with the chopped coriander.

Almonds - 20g
Apple Cider Vinegar - 40ml
Onion - 1
Low Fat Plain Yoghurt - 60ml
Ground Cumin - 5ml
Lemon Juice - 20ml
Flatbreads - 2
Halloumi Cheese - 160g
Salad Leaves - 40g
Honey - 60ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK PICKLE
In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
YUMMY YOGHURT
In a small bowl, add the yoghurt. Mix through the ground cumin (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Remove from the pan and set aside.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the flatbread by placing down the shredded leaves. Top with the drained pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the toasted almonds and garnish with the chopped coriander.

Almonds - 30g
Apple Cider Vinegar - 60ml
Onion - 1
Low Fat Plain Yoghurt - 90ml
Ground Cumin - 7,5ml
Lemon Juice - 30ml
Flatbreads - 3
Halloumi Cheese - 240g
Salad Leaves - 60g
Honey - 90ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
QUICK PICKLE
In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
YUMMY YOGHURT
In a small bowl, add the yoghurt. Mix through the ground cumin (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Remove from the pan and set aside.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the flatbread by placing down the shredded leaves. Top with the drained pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the toasted almonds and garnish with the chopped coriander.