1. Mash beans with lemon juice and garlic using a fork or stick mixer.

2. Remove corn kernels from cobs, rinse spinach and grate halloumi. Spread bean mash onto half of each flatbread, top with a handful of spinach, corn and halloumi. Sprinkle with oregano, dollop with capsicum relish. Fold over to encase filling.

3. Heat a large pan over medium heat. Rub or spray each side of gozleme with oil, place in pan. Cook for 2-3 minutes on each side, or until golden and crispy.

4. Chop tomato, capsicum and cucumber. Toss with sprouts, vinegar and oil. Season with salt and pepper.

5. Serve gozleme with remaining capsicum relish for dipping and side salad.

Tip!
If you have leftover filling ingredients, add them to the salad.

400g white beans, drained
1/2 lemon
1 garlic clove, crushed

2 corn cobs
75g baby spinach
1 packet halloumi cheese
1 tsp dried oregano
4 tbsp capsicum relish
1 packet flatbreads
oil, for cooking

1 tomato
1 green capsicum
1/2 continental cucumber
1 punnet mung bean sprouts
1/2 tbsp white wine vinegar
1 tbsp olive oil

capsicum relish, to serve

salt and pepper, for seasoning