08th Aug 2018
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Loaded Halloumi Flatbreads
Prep: 20 minutes
Cook: 10 minutes
250g halloumi, cut into 12 fingers
4 large flatbreads or wraps
1 tbsp harissa
For the crunchy salad
½ small red cabbage, shredded
2 carrots, coarsely grated
1 small red onion, grated
4 medjool dates, pitted and chopped
1 x 400g tin chickpeas, rinsed and drained
a handful of coriander, chopped
juice of 1 orange
For the dressing
1 tbsp olive oil
1 red chilli, diced
1 tsp grated fresh root ginger
1 tsp cumin seeds
1 tsp black mustard seeds
200g Greek yoghurt
sea salt and freshly ground black pepper
Make the crunchy salad: mix all the ingredients together in a bowl.
Make the dressing: heat the oil in a small frying pan over a low heat. Add the chilli and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1-2 minutes until fragrant. Put the yoghurt in a clean bowl and stir in the chilli, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
Dry-fry the halloumi in a non-stick frying pan 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.
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.
Extracted from The Halloumi Cookbook by Heather Thomas (HarperCollins, approx €11.50).
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