Grilled courgette and halloumi flatbreads

To prepare the flatbreads, sift the flour, baking powder and salt into a mixing bowl. Pour in the water and add the oil and yoghurt. Mix to combine ingredients. Turn out onto a floured board. Knead dough until smooth. If dough is sticky add a little extra flour. Return to the bowl and leave to rest for 30 minutes.

Divide the dough into 8 pieces. Roll each piece into a thin circle approximately 2 to 3 mm thick. Heat a flat griddle or frying pan with a little olive oil. Cook each flatbread for about 2 minutes over a medium high heat before turning to cook the other side. Set aside.

Combine the cabbage, pepper, olive oil and vinegar in a bowl. Season to taste with salt and pepper then set aside.

Heat a barbecue, flat griddle or ridged grill over medium heat. Brush courgette slices and halloumi with a little olive oil, then cook on the grill for 3 to 4 minutes until golden.

To serve, spread a layer of hummus onto each flatbread. Top with slaw, halloumi and courgettes. Drizzle over some Heinz Seriously Good Garlic Aioli and top with rocket or microgreens and dukkah, if using.