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Roasted Veg & Halloumi Flatbread

These roasted vegetable and halloumi flatbreads will brighten up any lunchtime. Drizzled with a sweet and fiery hot honey, you’ll be the envy of the office.

  • Cook: 20 mins
    Prep: 10 mins
  • 2
  • Easy
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Roasted Veg & Halloumi Flatbread

These roasted vegetable and halloumi flatbreads will brighten up any lunchtime. Drizzled with a sweet and fiery hot honey, you’ll be the envy of the office.

  • Cook: 20 mins
    Prep: 10 mins
  • 2
  • Easy

Ingredients

Juvela Gluten Free Italian Flatbreads
1 courgette, sliced into 1cm rounds
1 red pepper, cut into large chunks
1 red onion, cut into wedges
1tbsp olive oil
Half a block of halloumi cheese, cut into 1 cm slices
1 red chilli, deseeded and finely chopped
3 tbsp runny honey
Handful of rocket
Salt & freshly ground black pepper

Method

  1. Place the vegetables onto a baking tray and drizzle with ½ tbsp olive oil. Sprinkle over a little salt and pepper and toss together with your hands. Roast at 200°C/180°C Fan/Gas Mark 6 for 25-30 minutes until slightly charred. Alternatively, air fry at 190°C for 20-25 minutes.
  2. Add the remaining ½ tbsp olive oil to a nonstick frying pan over a medium heat. Add the halloumi slices and fry on each side for 4-5 minutes until golden brown and crispy.
  3. Turn the heat down a little and add the runny honey and chopped chilli. Toss the halloumi in the hot honey until well coated. Heat the flatbreads according to the packet instructions. Assemble your flatbreads by adding rocket leaves, roasted vegetables and halloumi slices. Finish with a drizzle of hot honey.
  4. Turn the heat down a little and add the runny honey and chopped chilli. Toss the halloumi in the hot honey until well coated.
  5. Heat the flatbreads according to the packet instructions, then assemble your flatbreads by adding rocket leaves, roasted vegetables and halloumi slices. Finish with a drizzle of hot honey.

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