Loaded Halloumi Flatbreads Recipes

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

Time 40m

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 693 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium

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

Ingredients

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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