Hot Honey Halloumi Loaded Flatbreads
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Hot Honey Halloumi Loaded Flatbreads

Hot Honey Halloumi Loaded Flatbreads

with Sweetcorn, Roasted Garlic 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

225 grams


(Contains Milk)

450 grams


2 unit(s)

Garlic Clove

160 grams


120 grams

Coleslaw Mix

64 grams


(Contains Egg, Mustard)

50 grams

Hot Sauce

15 grams


2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

20 grams

Wild Rocket

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)


Nutritional information

Energy (kJ)4147 kJ
Energy (kcal)991 kcal
Fat44.6 g
of which saturates20 g
Carbohydrate105.3 g
of which sugars23.4 g
Protein42.4 g
Salt4.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Medium Bowl
Large Frying Pan



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

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

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.

Meanwhile, peel the garlic cloves and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on the same baking tray as the chips until soft, 10-12 mins.

Drain the sweetcorn in a sieve. 


Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once charred, transfer to a medium bowl and set aside.


Once the roasted garlic has cooled, crush it with the back of a fork until you have a smooth paste, then pop it into a medium bowl with the coleslaw mix and half the mayonnaise. Season with salt and pepper. Toss to combine and set aside.

When the chips have 10 mins remaining, remove the halloumi slices from the water, pop them onto a plate lined with kitchen paper and pat them dry. 


Return the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side. 

Add the hot sauce and honey to the pan. Turn to coat the halloumi, then remove from the heat.

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


When everything's ready, transfer the flatbreads to your plates and spread with the remaining mayonnaise. Top with the rocket and charred corn.

Lay the halloumi slices on top, spooning over any remaining glaze from the pan. Scatter with the crispy onions to finish.

Serve the chips and coleslaw alongside. 


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