Mint Flatbread With Green Onion Pesto | Donna Hay

Ingredients

• 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