mint flatbread with green onion pesto
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mint flatbread with green onion pesto
  • 2 cups (300g) self-raising (self-rising) flour
  • 2 tablespoons olive oil
  • 2 cups grated haloumi
  • 1 cup (250ml) boiling water
  • 1 cup round mint leaves, plus extra, to decorate
  • sea salt flakes, to serve

green onion pesto

  • ½ cup chopped green onions (scallions)
  • ½ cup chopped round mint leaves
  • ¾ cup (185ml) olive oil
  • 2 cloves garlic, crushed
  • sea salt and cracked black pepper