Name: Loaded Halloumi Flatbreads
Total time: 20 minutes
Yield: 4 servings
Ingredients: 250g (9oz) halloumi, cut into 12 fingers; 4 large flatbreads or wraps; 125g (4 1/2 oz) hummus; 1 tbsp harissa; 1/2 small red cabbage, shredded; 2 carrots, coarsely grated; 1 small red onion, grated; 4 medjool dates, stoned (pitted) and chopped; 400g (14oz) can chickpeas (garbanzo beans), rinsed and drained; A handful of cilantro, chopped; Juice of 1 orange; 2 tbsp olive oil; 1 red chile, diced; 1 tsp grated fresh root ginger; 1 tsp cumin seeds; 1 tsp black mustard seeds; 200g (7oz / 3/4 cup) Greek yogurt; Sea salt and freshly ground black pepper

Two flatbreads on a bluespeckled melamine platter topped with a redcabbage and chickpea slaw and large matchsticks of...

Photo by Joff Lee

These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.

Recipe notes

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