The Greek Flatbread

Start by mixing the red onions with the red wine vinegar and sugar. Leave for an hour or two. For the salad, roughly chop the tomato, black olives and basil, mix with olive oil, fresh lemon and garlic. Slice the haloumi and brush with olive oil and smoked paprika, cook on a grill or in a griddle pan until nicely charred.

Warm the flatbread up. Spread with a little houmous, add some chopped baby gem and fresh mint. Add some of the tomato salad, followed by the charred haloumi and finish with the pickled onions.