… and flaxseed crackers


Serves 4

Prep time 20 mins


For the soup

1 tbsp olive oil
2 whole broccoli florets
1 large onion
2 cloves garlic
2 potatoes
handful pistachios
salt and pepper
2 cups vegetable stock
2 cups water

Flaxseed crackers

Makes around 20

Prep time 45 mins

½ cup ground flaxseed
½ cup almond meal
½ cup water
2 tbsp. chia seeds
1 tsp. sesame seeds
1 tsp. za’atar (optional)
½ tsp. salt


For the soup

Heat olive oil in a large pot and sauté garlic and onion till tender. Chop broccoli, place in pot and mix into the garlic and onion. Add vegetable stock and water and mix till combined. Peel and chop potatoes and add to the pot with the handful of pistachios. Season with salt and pepper and bring to a boil, reduce heat and simmer till vegetables are tender. With a hand blender puree the mix until smooth and adjust seasoning if necessary.
In the meantime, chop halloumi finely and place under the grill till crispy. Stir and place back under the grill till crispy and golden all over. Take out and leave to cool.
In a pan -toast seeds of choice. (I like to use a mix of sunflower, pumpkin and sesame). Top soup with a dollop of Greek yoghurt, the crispy halloumi, toasted seeds and pistachios and a drizzle of olive oil.
COOK’s Tip: I like to mix a bit of lemon juice, salt and pepper into my Greek yoghurt beforehand.

Flaxseed crackers

Pre-heat oven to 180 degrees and line a baking tray with baking paper. Mill the flaxseed in a blender till ground. Combine all dry ingredients together and slowly add the water. Mix till a ‘dough’ is formed. Pour mixture onto baking tray and flatten down till you get a thin, even layer of dough. Using a sharp knife, cut the dough into your desired cracker shapes (this will help to break the crackers tidily later on)
Bake in the oven for around 30 minutes, checking on them regularly. Remove from oven and allow to cool. Break into crackers. These will keep in a container for at least a week.

To serve:

Crispy halloumi, Greek yoghurt, Toasted seeds, Pistachios