Prep
15 mins

Cooking Time

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

For the flat breads (you can buy ready made if you prefer)

  • 200g plain flour
  • 1/4 tsp salt
  • 100ml tepid water
  • 2tbsp olive oil plus extra for cooking

Filling

  • 1 bag of Florette Mixed
  • 1/2 pineapple
  • A block of halloumi
  • Smoked paprika
  • Pomegranate seeds
  • Garlic mayo

Method

  1. For the flat breads, put the flour and salt in a large bowl and add the water bit-by-bit. Combine with your hands and then add the olive oil before kneading the dough. Once it is soft and smooth, put to one side and prepare your filling.
  2. Prepare the pineapple by removing the skin and cutting into strips. In a bowl, combine with the brown sugar until evenly coated. Heat a griddle pan and cook gently, turning them every few minutes until charred and soft.
  3. For the halloumi, cut into strips and put some smoked paprika into a bowl along with the halloumi. Shake well to coat, then pan fry until golden on the outside.
  4. Heat a pan and flour your worktop. Then roll the dough into thin oval shapes. Pan fry for a couple of minutes on each side.
  5. Remove the flatbreads from the pan onto a plate before filling with a generous serving of Florette Mixed salad, grilled pineapple, paprika halloumi, and a drizzle of garlic oil. Finish off with a scattering of pomegranate seeds!
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