Loaded Halloumi Flatbreads

Ingredients for Loaded Halloumi Flatbreads

• 250g (250g) halloumi, cut into 12 fingers

• 4 large flatbreads or wraps

• 125g (130g) hummus

• 1 tablespoon harissa

• 1/2 small red cabbage, shredded

• 2 carrots, coarsely grated

• 1 small red onion, grated

• 4 medjool dates, stoned (pitted) and chopped

• 400g (400g) can chickpeas (garbanzo beans), rinsed and drained

• A handful of coriander, chopped

• Juice of 1 orange

• 2 tablespoons olive oil

• 1 red chilli, diced

• 1 teaspoon grated fresh root ginger

• 1 teaspoon cumin seeds

• 1 teaspoon black mustard seeds

• 200g (200g / 110g ) 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 (skillet) 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 (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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.