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.
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