Halloumi & Sweet Chilli Jam Flatbreads

These halloumi kebabs are dusted with smoked paprika and air fried until golden and crisp before being coated in an amazing three-ingredient sticky sweet chilli jam. Wrap them up into a flatbread with my simple yoghurt-based garlic and lime dip to make the perfect quick and easy high-protein veggie meal prep.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Thread the halloumi and peppers onto skewers, then sprinkle with the smoked paprika and spray all over with low-calorie cooking spray. Cook in an air fryer at 200 ° C for 8 minutes. Alternatively, heat ½ tablespoon of oil in a non-stick pan and fry the halloumi skewers for 2 minutes on each side, until golden and crispy.

Step 2

2. Meanwhile, mix together the ingredients for the sweet chilli jam in a small bowl.

Step 3

3. In a separate bowl, mix together the yoghurt, garlic granules and lime juice.

Step 4

4. Remove the skewers from the air fryer and brush the skewers with most of the chilli jam, then return to the air fryer for a further 2 minutes.

Step 5

5. Spread the flatbreads with the garlic yoghurt, then top with the lettuce leaves, halloumi skewers, spring onions and reserved chilli jam. These will keep in the fridge for up to 4 days.