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BBQ haloumi and tomato flatbreads

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  • Egg free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • 1 serve veg or fruit

Salty haloumi meets sweet, juicy tomato in this delicious vegetarian BBQ recipe that’s sure to be a crowd-pleaser.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 15mins soaking time
BBQ haloumi and tomato flatbreads

Ingredients

  • 2/3 cup (100g) Coles Natural Cashews
  • 400g can chickpeas, rinsed, drained
  • 1 vine-ripened tomato, coarsely chopped
  • 1/2 red onion, finely chopped
  • 1 birdseye chilli, thinly sliced (optional)
  • 1/2 cup basil leaves
  • 1/4 cup (60ml) olive oil
  • 1 avocado, stoned, peeled, chopped
  • 1 garlic clove, quartered
  • 1 lime, juiced
  • 3/4 cup (210g) Coles Greek-Style Yoghurt
  • 1 3/4 cups (260g) self-raising flour
  • 180g haloumi, sliced
  • 1 lime, extra, cut into wedges

Nutritional information

Per serve: Energy: 3585kJ/858 Cals (41%), Protein: 29g (58%), Fat: 48g (69%), Sat Fat: 14g (58%), Carb: 70g (23%), Sugar: 9g (10%), Dietary Fibre: 12g (40%), Sodium: 1060mg (53%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

     Place cashews in a medium heatproof bowl. Cover with boiling water. Set aside for 15 mins to soak. Drain well.

  2. Step 2

    Meanwhile, combine the chickpeas, tomato, onion, chilli, if using, basil and 1 tbs oil in a large bowl. Season.

  3. Step 3

    Place drained cashews, avocado, garlic, lime juice and remaining oil in a food processor and process until well combined.

  4. Step 4

    Place the yoghurt and flour in a large bowl. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead until smooth. Divide dough into 4 even portions. Roll out each portion on a lightly floured surface to a 5mm-thick oval.

  5. Step 5

    Heat a greased barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 2 mins each side or until lightly charred and cooked through. Transfer to a plate. Cover to keep warm.

  6. Step 6

    Spray haloumi with olive oil spray. Cook on the grill for 2 mins each side or until golden brown.

  7. Step 7

    Spread avocado mixture over the flatbreads. Top with chickpea mixture and haloumi. Serve with lime wedges. 

Recipe tip

COOK. STORE. SAVE
Clever storage: To keep any leftover haloumi at its best, place in an airtight container and cover with lightly salted water. Store in the fridge, ready to use in this lime and haloumi salad.

BBQ haloumi and tomato flatbreads

BBQ haloumi and tomato flatbreads
  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, + 15mins soaking time
Ingredients
  • 2/3 cup (100g) Coles Natural Cashews
  • 400g can chickpeas, rinsed, drained
  • 1 vine-ripened tomato, coarsely chopped
  • 1/2 red onion, finely chopped
  • 1 birdseye chilli, thinly sliced (optional)
  • 1/2 cup basil leaves
  • 1/4 cup (60ml) olive oil
  • 1 avocado, stoned, peeled, chopped
  • 1 garlic clove, quartered
  • 1 lime, juiced
  • 3/4 cup (210g) Coles Greek-Style Yoghurt
  • 1 3/4 cups (260g) self-raising flour
  • 180g haloumi, sliced
  • 1 lime, extra, cut into wedges
    Description

    Salty haloumi meets sweet, juicy tomato in this delicious vegetarian BBQ recipe that’s sure to be a crowd-pleaser.

    Method
    1. Step 1

       Place cashews in a medium heatproof bowl. Cover with boiling water. Set aside for 15 mins to soak. Drain well.

    2. Step 2

      Meanwhile, combine the chickpeas, tomato, onion, chilli, if using, basil and 1 tbs oil in a large bowl. Season.

    3. Step 3

      Place drained cashews, avocado, garlic, lime juice and remaining oil in a food processor and process until well combined.

    4. Step 4

      Place the yoghurt and flour in a large bowl. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead until smooth. Divide dough into 4 even portions. Roll out each portion on a lightly floured surface to a 5mm-thick oval.

    5. Step 5

      Heat a greased barbecue grill or chargrill on high. Cook the flatbreads, in batches, for 2 mins each side or until lightly charred and cooked through. Transfer to a plate. Cover to keep warm.

    6. Step 6

      Spray haloumi with olive oil spray. Cook on the grill for 2 mins each side or until golden brown.

    7. Step 7

      Spread avocado mixture over the flatbreads. Top with chickpea mixture and haloumi. Serve with lime wedges.