Easy Flatbread With Halloumi Recipes

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LOADED HALLOUMI FLATBREADS



Loaded Halloumi Flatbreads image

These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.

Provided by Heather Thomas

Categories     HarperCollins     Flat Bread     Sandwich     Cheese     Cabbage     Ginger     Chile Pepper     Lunch     Dinner     Cilantro     Quick & Easy     Soy Free     Peanut Free     Tree Nut Free     Vegetarian     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 20

250g (9oz) halloumi, cut into 12 fingers
4 large flatbreads or wraps
125g (4 1/2 oz) hummus
1 tbsp harissa
Crunchy salad:
1/2 small red cabbage, shredded
2 carrots, coarsely grated
1 small red onion, grated
4 medjool dates, stoned (pitted) and chopped
400g (14oz) can chickpeas (garbanzo beans), rinsed and drained
A handful of cilantro, chopped
Juice of 1 orange
Dressing:
2 tbsp olive oil
1 red chile, diced
1 tsp grated fresh root ginger
1 tsp cumin seeds
1 tsp black mustard seeds
200g (7oz / 3/4 cup) Greek yogurt
Sea salt and freshly ground black pepper

Steps:

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

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