Mediterranean Power Stack with Olive Tapenade Recipe

Ingredients

• 1 cup almond flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons olive oil
• 2 tablespoons water
• ½ cup kalamata olives, pitted
• ¼ cup green olives, pitted
• 1 tablespoon capers, drained
• 1 small garlic clove
• 2 tablespoons fresh parsley
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon black pepper
• ¼ cup feta cheese
• 2 tablespoons Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 4 oz halloumi cheese, sliced ¼-inch thick
• ½ cup roasted red peppers, sliced
• ½ cucumber, thinly sliced
• 1 cup arugula
• 2 tablespoons fresh mint leaves
• 1 tablespoon olive oil (for grilling halloumi)
• Freshly ground black pepper