Loaded Halloumi Flatbreads

By stancec44

These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.

Ingredients

• Crunchy salad:
• 250g (9oz) halloumi, cut into 12 fingers
• 4 large flatbreads or wraps
• 125g (4 1/2 oz) hummus
• 1 tbsp harissa
• 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

Details

Servings 4
Cooking time 40mins
Adapted from epicurious.com

Preparation

Step 1

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.