1 cup of Greek yoghurt

2 small cooked beetroot

Salt & black pepper to taste

Juice of half a lemon
1 block of halloumi cut horizontally

2 tablespoons Chimac Sriracha Caramel

1 ripe avocado

1 or 2 flatbreads (shop bought or homemade if you're fancy)

Fresh chilli and sliced coriander (optional but highly recommended)

Make the Beetroot Yoghurt

In a blender combine:

Greek yoghurt
Cooked beetroot
Lemon juice
Salt & pepper
Cooked beetroot.                                                                              



Blend until smooth and creamy. It should be a deep pink colour with a tangy flavour. Taste the adjust the seasoning. Set aside.

                                                                      

Panfry the Halloumi

Heat a non stick frying pan on medium heat with some oil. Add the chopped Halloumi and fry until golden on one side. 

Turn the halloumi, then add the Chimac Sriracha Caramel to the pan. Let the sauce bubble and coat the cheese until it starts to caramelise.

Remove from heat before it burns and keep the tasty sauce to one side.

Build the Flatbread

Warm your flatbread in a clean dry pan.

Spread a generous layer of beetroot yoghurt over the flatbread.

Slice an avocado and arrange it on top. If you've got lime, salt and pepper use this to season your avocado.

Add the sticky sriracha caramel halloumi and make sure to drizzle some of that leftover sauce on top.

Finish with chilli slices and some coriander.