Halloumi and Chilli Jam Spiced Flatbread Crisps

Looking for a new recipe to try out this summer? These Spiced Flatbread Crisps, with Rhubarb and California Prune Jam and lightly fried Halloumi cheese are sure to tickle your tastebuds.

Halloumi and Chilli Jam Spiced Flatbread Crisps
Serves: 2
  • 225g strong white flour
  • 225g wholemeal bread flour
  • 5g dried yeast
  • 5g salt
  • 150ml water
  • 1 tbsp nigella seeds
  • 1 tbsp coriander seeds
  • 125g Halloumi cheese
  • 1 tsp olive oil
  • 70g thick Greek yoghurt
  • ½ tsp salt
  • 2 sticks rhubarb
  • 90g California Prunes
  • 30ml California Prune juice
  • ½tsp red chilli
  • 1 small handful of fresh coriander
  • ½ pomegranate
  • 1 handful of mixed salad leaves and herbs
  1. To make the bread, combine both flours, yeast, salt, water, nigella seeds and coriander seeds together in a bowl and mix together to form a soft dough. Transfer to a clean work top and knead until smooth and stretchy.
  2. Place back into the mixing bowl, cover with cling film and leave to prove for 1 hour.
  3. Scoop out the dough and knock back to remove the air. Cut the dough up into 4 portions before rolling out into thin flatbreads.
  4. Put the flat breads onto a preheated baking tray or baking stone and bake in a hot oven at 200c for 12 minutes until crisp, then remove from the oven and leave to cool.
  5. Slice the rhubarb into ½cm slices and place into a hot pan. Add the prune juice, chopped chilli and prunes. Simmer for 10 minutes until the prunes start to break down. Add the chopped coriander and stir together, then leave to one side to cool while you cook the Halloumi cheese.
  6. Pre heat a frying pan. Slice the cheese and cook in a dry frying pan until golden brown on each side. This should only take a couple of minutes on each side.
  7. To make the dressing, place the pomegranate seeds into a mixing bowl with 1 tbsp of white wine vinegar and 1tsp of olive oil. Add in the salad leaves and mix together.
  8. To plate: spoon the rhubarb chutney onto the centre of the plate, followed by a flatbread, top with the Halloumi cheese and finally mix the salad together last minute before topping the cheese to serve.


Recipe courtesy of Peter Sidwell; see more at www.californiaprunes.co.uk

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