For the salad:

Combine cucumber, mint and rocket in a small bowl. 

Just before serving, season with sugar, salt, vinegar and oil. 

Toss to mix.

For the flatbread:

Combine yoghurt, flour and Cape Herb & Spice Everything Seasoning Sprinkle in a bowl.

Mix well until a dough forms.

Place on a lightly floured surface and knead until it comes together. 

Divide the dough into 4, and then each quarter into 4 again. 

Gently roll into balls and then press and stretch each ball into a flatbread. 

Place a little olive oil in a bowl and brush the flatbreads with olive oil on both sides. 

Preheat the air fryer to 200˚C.

Gently place a few flatbreads into the air fryer basket. 

Air fry for 6-7 minutes, rotating half way through until deeply golden.

For the halloumi:

Preheat air fryer to 200˚C.

Slice block of halloumi into 16 pieces.

Drizzle halloumi with honey and then sprinkle with Cape Herb & Spice Chilli Crunch. 

Place half the halloumi in a single layer in the air fry and cook for 3-4 minutes until blistered and deeply golden.

Repeat with the other half. 

For the flatbread:

Combine yoghurt, flour and Cape Herb & Spice Everything Seasoning Sprinkle in a bowl.

Mix well until a dough forms.

Place on a lightly floured surface and knead until it comes together. 

Divide the dough into 4, and then each quarter into 4 again. 

Gently roll into balls and then press and stretch each ball into a flatbread. 

Place a little olive oil in a bowl and brush the flatbreads with olive oil on both sides. 

Preheat the air fryer to 200˚C.

Gently place a few flatbreads into the air fryer basket. 

Air fry for 6-7 minutes, rotating half way through until deeply golden.

To assemble:

Swish a dollop of yoghurt onto each warm flatbread.

Top with a little cucumber salad, a piece of halloumi and then another little flourish of salad.

Finish with a sprinkle of Cape Herb & Spice Chilli Crunch and enjoy!