Loaded Halloumi Flatbreads

A vibrant Middle Eastern-inspired flatbread topped with crispy fried halloumi, spiced yogurt dressing, and a crunchy vegetable salad. These flatbreads are packed with fresh flavors from harissa, dates, chickpeas, and aromatic spices.

4 servings

28 min

Published October 4, 2025

Ingredients

•250 g halloumi
•4 pieces large flatbreads or wraps
•125 g hummus
•1 tbsp harissa
•½ whole red cabbage
•2 whole carrots
•1 whole red onion
•4 whole medjool dates
•400 g chickpeas
•15 g cilantro
•1 whole orange juice
•2 tbsp olive oil
•1 whole red chile
•1 tsp fresh root ginger
•1 tsp cumin seeds
•1 tsp black mustard seeds
•200 g Greek yogurt
•to taste sea salt and black pepper

Cooking Instructions

1.
Make the crunchy salad: mix all the ingredients together in a bowl.
5 min
2.
Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1-2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
10 min
3.
Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2-3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).
8 min
4.
Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.
5 min

Ingredients

•250 g halloumi

•4 pieces large flatbreads or wraps

•125 g hummus

•1 tbsp harissa

•½ whole red cabbage

•2 whole carrots

•1 whole red onion

•4 whole medjool dates

•400 g chickpeas

•15 g cilantro

•1 whole orange juice

•2 tbsp olive oil

•1 whole red chile

•1 tsp fresh root ginger

•1 tsp cumin seeds

•1 tsp black mustard seeds

•200 g Greek yogurt

•to taste sea salt and black pepper

Cooking Instructions

Make the crunchy salad: mix all the ingredients together in a bowl.

5 min

Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1-2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.

10 min

Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2-3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).

8 min

Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.

5 min