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Smoked Chilli Squeaky Cheese Flatbreads


A simple veggie friendly meal using Yorkshire Rapeseed Oil Dressings and Yorkshire Dama Halloumi Squeaky Cheese as the stars of the show.

These flavour loaded flatbreads stuffed with halloumi, pickled red onions and a minted yoghurt dressing are an easy way to impress family and friends. You'll never buy shop-bought flatbreads again!

Serves 6


2 packs (220g) of Yorkshire Dama Halloumi Squeaky Cheese, traditional

Smoked Chilli Dressing

½ iceberg lettuce, shredded

For the minted yoghurt dressing

2 tbsp Mint and Balsamic Dressing

½ cucumber, grated

150g natural yoghurt

For the pickled red onions

1 medium red onion, finely sliced

100ml white wine vinegar

1 tsp sugar

½ tsp fennel seeds

Twist of salt and freshly ground black pepper

For the flatbreads

2 tbsp Yorkshire Rapeseed Oil, plus a little extra for frying

250g natural yoghurt

250g plain flour, plus extra for rolling out

1 tsp baking powder

A pinch of salt



Slice the Squeaky Cheese into 1cm slices and then cover in a generous coating of Smoked Chilli Dressing. Leave to marinade whilst you prepare the rest of the dish.

Make the pickled red onions by taking a clean, lidded jar and adding the sliced red onions, white wine vinegar, sugar and fennel seeds, along with a pinch of salt and pepper. Place on the lid and shake, then leave to one side for the flavours to infuse.

Combine the minted yoghurt dressing ingredients in a bowl and stir through. Add more dressing to taste.

For the flatbreads, combine all the ingredients in a mixing bowl until a dough starts to form and then turn out onto a floured surface.

Bring together into a ball and divide into six pieces. Using a well floured rolling pin (the dough can be quite wet), roll out each piece until it is about 12cm in diameter and a few millimetres thick. Place each piece on a plate using baking paper to separate.

Heat a frying pan on a high heat with a little Yorkshire Rapeseed Oil and when it is hot, cook each flatbread, one at a time, for a few minutes on each side. The flatbread will start to puff up slightly when cooked.

The last step is to fry the marinated Squeaky Cheese in the frying pan with a little Yorkshire Rapeseed Oil and cook until golden on both sides.

To assemble the flatbreads, cover half the flatbread with the minted yoghurt dressing, layer up the half with Squeaky Cheese, pickled red onions, shredded iceberg lettuce and then a good drizzle of Smoked Chilli Dressing to finish. Fold your flatbread and enjoy!