Instructions

1. Prep the Yogurt Spread

In a bowl, combine:

• 200g lactose-free Greek yogurt
• Chopped mint or coriander
• Lemon zest
• Optional: finely chopped cucumber (peeled & seeded — avoid if you’re sensitive)
• Salt & pepper

Chill in the fridge while preparing other components.

2. Make the Hot Honey

In a small pan:

• Add 2 tbsp maple syrup (or garlic-free hot honey substitute)
• Add chili flakes, 1 tsp vinegar, and a pinch of salt
• Heat over low for 2–3 min until syrup slightly thickens
• Set aside to cool slightly

3. Fry the Halloumi

• Slice halloumi into ~1cm thick slices
• Dry the slices with paper towel
• Heat a nonstick or cast-iron pan (no oil needed)
• Fry halloumi for 1–2 min each side until golden brown
• Remove from pan and drizzle with a little of the hot honey

4. Assemble

• Warm the flatbread slightly (in pan or microwave)
• Spread a generous layer of the herbed yogurt
• Add the halloumi slices
• Drizzle with the rest of the hot honey
• Sprinkle pomegranate seeds & fresh coriander
• Optionally drizzle with garlic-infused oil

🥙 Optional: Homemade Low FODMAP Flatbread

Ingredients:

• 1 cup gluten-free flour (like buckwheat, brown rice, or certified GF all-purpose)
• 1/2 cup lactose-free yogurt
• 1 tbsp olive oil
• 1/2 tsp baking powder
• Pinch of salt
• Optional: chopped herbs in dough

Instructions:

• Mix all ingredients into a soft dough
• Roll into small balls, flatten with rolling pin
• Cook on hot dry pan 2–3 min per side

✅ Notes on FODMAPs:

• Halloumi is low FODMAP in moderate amounts (max 40g per meal per Monash; here we go a bit over for richness, but tolerate as per your sensitivity).
• Pomegranate seeds are fine up to 45g.
• Maple syrup is low FODMAP (unlike honey).
• Lactose-free yogurt keeps it gentle on the stomach.

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