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Mint Flatbread With Green Onion Pesto

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donna hay
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dairy free low carb vegan vegetarian memorial day italian


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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

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

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