Halloumi Flatbreads Recipes

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HALLOUMI FLATBREADS



Halloumi flatbreads image

Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

50g pumpkin seeds
2 tbsp cumin seeds
1 small red cabbage (about 650g), core removed, shredded
2 mixed peppers, cut into strips
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
6-8 flatbreads or wraps
100g hummus
80g bag rocket
2 x 250g blocks halloumi, each cut into 12 strips
Calories693 calories
Fat40 grams fat
SaturatedFat16 grams saturated fat
Carbohydrate47 grams carbohydrates
Sugar8 grams sugar
Fiber8 grams fiber
Protein32 grams protein
Sodium4 milligram of sodium

Steps:

  • Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
  • Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
  • Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

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.

SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM



Squash & halloumi flatbreads with sweet chilli beetroot jam image

Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too

Provided by chintalpatel

Categories     Dinner, Supper

Time 1h5m

Number Of Ingredients 12

1 butternut squash
2 tbsp olive oil
1 tsp smoked paprika
225g halloumi
100g baby spinach leaves
1 small cooked beetroot (about 125g)
3 tbsp brown sugar
1 tbsp white wine vinegar
1 tsp red chilli flakes
1 tsp cumin seeds
300g self-raising flour, plus extra for dusting
150-200g yogurt
Calories673 calories
Fat22 grams fat
SaturatedFat11 grams saturated fat
Carbohydrate89 grams carbohydrates
Sugar27 grams sugar
Fiber8 grams fiber
Protein26 grams protein
Sodium2.5 milligram of sodium

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
  • For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
  • To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
  • Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.

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