Za'atar Halloumi Flatbreads
Each flatbread folded loosely on the plate, the charred halloumi peeking out from beneath bright tomato and cool mint, with a slick of garlic yoghurt and a few pickled chillies glinting alongside.
Ingredients
Serves 2- 225 ghalloumi, sliced into 1cm planks
- 2flatbreads, about 80 g each
- ½cucumber, sliced
- 200 gcherry tomatoes, halved
- ¼red onion, thinly sliced
- 1 tspchilli flakes
- 3 tbspolive oil
- 2 tbspza'atar
- 4 tbsphummus
- 30 mllemon juice
- 40 gmixed salad leaves
- 15 gmint leaves, torn
- Fine salt, to taste
- Black pepper, to taste
- 80 ggarlic yoghurt sauce (optional)
- 80 gpickled green chillies (optional)
- 2portions tabbouleh (optional)
Method
- Pat the halloumi dry. Mix the za’atar with 2 tbsp olive oil and coat the cheese on both sides.
- Keep any spice oil left in the bowl to brush over the cheese as it cooks.
- Heat a dry griddle or heavy frying pan over medium-high heat. Lay the halloumi down in a single layer with space between each plank; crowd the pan and the cheese sweats instead of charring. Cook for 2–3 minutes per side, until golden, brushing over the remaining spice oil and lowering the heat if the herbs start to scorch. Don't move it too early or you'll tear the crust off.
- While the halloumi cooks, toss the cucumber, cherry tomatoes and red onion in a bowl with the remaining 1 tbsp olive oil, 20 ml lemon juice and a generous pinch of sea salt. Let it sit for a minute so the salt draws juice from the tomatoes and softens the raw bite of the onion. Taste; it should be bright and properly seasoned, not shy.
- Warm the flatbreads in a dry pan or directly over a gas flame for 30–45 seconds per side, until soft, pliable and freckled with char. Cold flatbread cracks when you fold it; warm flatbread bends.
- Spread each flatbread generously with hummus, right to the edges; the hummus is the glue and the seasoning, so don't be mean with it.
- Pile on the salad leaves, then the dressed cucumber and tomato with their juices, then the griddled halloumi still hot from the pan. Scatter over the torn mint and a pinch of chilli flakes. Taste a corner of the loaded flatbread and adjust; another pinch of salt, the remaining 10 ml lemon juice if it needs lifting.
Per serving
- kcal
- 872
- protein
- 35.4g
- fibre
- 6.7g
- carbs
- 57.8g
- fat
- 56.9g
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