Halloumi Cheese with a Rhubarb & California Prune Chilli Jam & Spiced Flatbread
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.
In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
California Prunes is a Vegetarian Society approved product. If you are a strict vegetarian following this recipe please ensure that you opt for vegetarian cheese, free-range eggs and vegetarian vinegar.
Makes: 2Prep Time: 55 minutes
- For the flatbreads:
- 225g strong white flour
- 225g wholemeal bread flour
- 5g dried yeast
- 5g salt
- 150ml water
- 1 tbsp nigella seeds
- 1 tbsp coriander seeds
- For the California Prune chilli jam:
- 2 sticks rhubarb
- 90g California Prunes
- 30ml California Prune juice
- 1 small handful fresh coriander, chopped
- 125g halloumi cheese
- 1/2 pomegranate
- 1 tsp olive oil
- 1 tbsp white wine vinegar
- 1 handful mixed salad leaves and herbs
To make the flatbreads:
- Combine all the ingredients together and mix to form a soft dough. Transfer to a clean work top and knead until smooth and stretchy.
- Place back into the mixing bowl, cover with cling film and leave to prove for 1 hour.
- Scoop out the dough and knock back to remove the air. Cut the dough up into 4 portions before rolling out into thin flatbreads.
- Put the flat breads onto a preheated baking tray or baking stone and bake in a hot oven at 200°C for 12 minutes until crisp, then remove from the oven and leave to cool.
To make the California Prune chilli jam:
- Slice the rhubarb into 1/2cm 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.
- 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.
- To make the dressing place the pomegranate seeds into a mixing bowl with 1 tbsp of white wine vinegar and 1tsp of olive oil.
- Spoon the rhubarb chutney onto the centre of the plate, followed by a flatbread, top with the halloumi cheese and finally mix the salad and dressing together at the last minute before topping the cheese.