Gluten friendly option - flatbreads are replaced with GF bread.
2. Rinse and roughly tear lettuce. Halve tomatoes and slice radishes. Roughly chop mint leaves.
3. Remove flatbreads from oven and set aside. Drain chickpeas and tear halloumi into chunks. Toss with spice mix on oven tray with 1 tbsp oil. Set oven to grill and return tray for 10 minutes, or until chickpeas and halloumi are golden.
4. Combine chilli relish with lemon juice and 1 tbsp oil to form a runny consistency. Season with salt and pepper.
5. Break the flatbreads into shards. Toss with prepared salad on a large serving dish. Scatter over roast chickpeas and halloumi. Drizzle over dressing to serve.
Freeze any leftover flatbreads to use as pizza bases.
Gluten friendly option - flatbreads are replaced with GF bread .
Tear in croutons and toss with olive oil, garlic, salt and pepper.
garlic 1 clove
baby cos lettuce 1
cherry tomatoes 1 punnet
radishes 1/3 bunch
mint 1/3 bunch
halloumi 1 packet (180g)
moroccan spice mix 1 tbsp
sweet chilli relish 1/4 cup
From your pantry:
oil (for cooking + olive), salt, pepper