Buffalo Halloumi Loaded Flatbreads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Buffalo Halloumi Loaded Flatbreads

Buffalo Halloumi Loaded Flatbreads

with Blue Cheese, Creamy Slaw and Chips

Inspired by some of the world's most popular street food, these tasty Buffalo Halloumi Loaded Flatbreads are perfect for a casual sharing-style vegetarian dinner.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

450 grams


225 grams


(Contains Milk)

1 unit(s)

Medium Tomato

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

15 grams

Sriracha Sauce

15 grams


120 grams

Coleslaw Mix

32 grams


(Contains Egg, Mustard)

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

20 grams

Wild Rocket

30 grams

Crumbled Blue Cheese

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4099 kJ
Energy (kcal)980 kcal
Fat48.4 g
of which saturates25.7 g
Carbohydrate92.9 g
of which sugars19.8 g
Protein43 g
Salt4.45 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Small Bowl
Large Frying Pan
Medium Bowl


Chip, Chip, Hooray

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Start your Prep

Meanwhile, drain the halloumi, then cut widthways into 3 slices per person. Place them into a small bowl of cold water and leave to soak. 

Cut the tomato into 1cm chunks. 

Buffalo Sauce Time

Pop a large frying pan on medium-high heat. Pour in half the cider vinegar and water for the sauce (see pantry for amount). Bring to the boil, lower the heat and simmer until reduced by half, 1-2 mins.

Stir in the sriracha and honey. Simmer until thickened, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the butter (see pantry for amount) until melted, then transfer to a small bowl. Wipe out the pan and keep it for later.

Make your Slaw

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

In a medium bowl, add the coleslaw, mayonnaise and remaining cider vinegar. Season with salt and pepper, toss to combine and set aside. 

Fry the Halloumi

When the chips have about 10 mins left, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the halloumi, season with pepper and fry until golden, 2-3 mins each side.

Meanwhile, pop the flatbreads (1 per person) into the oven until warm, 3-4 mins.

Load up and Serve

When everything's ready, transfer the flatbreads to your plates and top with the rocket and tomato.

Lay the halloumi slices on top and drizzle over the buffalo sauce, then scatter over the blue cheese.

Serve the chips and coleslaw alongside. 


Meal right image

Explore Similar Recipes

Meal left image