For the spicy onion marmalade
For the flatbreads
For the mixed mushrooms
For the onion marmalade, add the oil to a large pot and place over a medium heat.
Stir in the onions and 2 tbsp of brown sugar. Increase the heat slightly and cook, stirring, for about 20-25 minutes or until the onions start to caramelise.
Stir in the vinegar, the red chilli and the chilli flakes, as well as the rest of the brown sugar, stirring often, and cook for 15 minutes or until most of the liquid has evaporated.
Season and store in sterilised jars until needed.
To make the flatbread, combine the flour, oil, halloumi, water and sage leaves in a bowl and mix to form a soft dough. Set aside for 15 minutes to rest.
Turn out onto a lightly floured surface and divide into 8 pieces. Roll each piece out to 30cm long. Top with extra sage leaves. Brush with the olive oil.
Brush the barbecue grid with some extra olive oil and cook the flatbreads over medium coals for 2 minutes on each side, or until golden and cooked through (if cooking on a stove, it should be in a pan over a medium-high heat).
For the mixed mushrooms, remove the stems from the portobellos, then rub with a wet towel to remove any dirt.
Combine the olive oil, lemon juice and zest and garlic together in a large bowl.
Toss the mushrooms in the marinade and set aside for at least 30 minutes or overnight.
When ready to cook, heat the grill to medium-high, place the marinated mushrooms on the griddle and season well with salt and pepper.
Grill for 15-20 minutes or until the flesh is charred and tender. Remove from the grill.
To serve, spread some sour cream on the flatbreads and top with the marmalade, mushrooms and micro greens.