Halloumi Flatbreads with Hot Honey
Servings: 4 servings
Crispy, golden halloumi is coated in sticky hot honey, then served with fresh herbs, creamy mint yoghurt and soft flatbreads. Halloumi Flatbreads with Hot Honey are perfect for busy nights, quick lunches or casual entertaining.
Ingredients
- FLATBREAD
- 4 store-bought pita breads or homemade flat breads recipe below
- HOMEMADE FLATBREAD
- 2 cups 300 g self-raising flour, plus extra for dusting
- 1 cup 250 g Greek yoghurt (must be full-fat)
- ½ tsp sea salt flakes optional
MINT YOGHURT SAUCE
- 1 cup 250 g Greek yoghurt
- 50 g 1¾ oz feta, finely crumbled
- 2 tbsp finely chopped fresh mint
- 2 tbsp lemon juice
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
HALLOUMI
- 400 g 14 oz halloumi, sliced into 2 cm (¾ inch) pieces
- 2 tsp dried oregano can be substituted with dried thyme
- ¼ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- Pinch of chilli powder optional
- 2 tbsp olive oil
- ⅓ cup 115 g honey
TO SERVE
- ½ red onion finely sliced
- ¼ bunch dill leaves picked
- ¼ bunch mint leaves picked
- ¼ bunch flat-leaf Italian parsley, leaves picked
- ⅓ cup 60 g pomegranate seeds
Instructions
- To make the homemade flatbread (optional) – Add the self-raising flour, Greek yoghurt and salt (if using) to a large mixing bowl.
- Mix to combine with a spoon until the mixture resembles large flakes.
- Use your hands to knead the dough in the bowl until it’s well combined and forms a large ball (this should only take 1–2 minutes). The dough will initially feel dry (you may feel like it’s not binding), but then it will begin to get very sticky – lightly dust your hands with more flour if needed.
- Lightly dust a clean kitchen bench or chopping board with flour. Transfer the dough to the floured surface and divide the dough into eight equal portions – use a knife or bench scraper to cut the dough in half, then in half again and so on.
- Roll each portion of dough into a ball. Re-flour the work surface and the tops of the dough balls and use a rolling pin to roll each ball into a circular or oval shape about 3 mm (⅛ inch) thick. They don’t need to be perfect – rustic edges add to the charm!
- Heat a large non-stick frying pan over medium heat (no oil needed). One at a time, cook the flatbreads for 2–3 minutes on each side, or until they are golden with light brown patches and cooked through – they will also puff up slightly. Set aside on a plate.
- Make the mint yoghurt sauce – Add all the ingredients to a bowl and mix well to combine. Cover and set aside in the fridge until ready to serve.
- Cook the halloumi – Add the halloumi to a large bowl with the oregano, pepper, sweet paprika, chilli (if using) and 1 tablespoon of the olive oil. Toss to coat well.
- Place the frying pan over medium heat. Add the remaining 1 tablespoon of olive oil followed by the halloumi slices. Cook for 2 minutes on each side, or until golden brown.
- Add the honey – Turn the heat off. Add the honey and turn the halloumi with tongs, until well coated and the honey is bubbling and thickened, about 1–2 minutes. The halloumi goes a little soft, but it does not fully melt.
- Assemble the wraps – Spread each wrap with a generous dollop of the mint yoghurt sauce, then top with the sliced red onion, halloumi, herbs and pomegranate seeds, in that order.
- Serve – Drizzle with some of the extra honey from the pan and eat immediately while the halloumi is still hot.
Notes
MAKE AHEAD
Mint yoghurt sauce – Prepare and store in an airtight container in the fridge for up to 3 days. Homemade flatbread – Cook ahead and store in an airtight container for up to 24 hours. Reheat in a warm pan, oven or toaster. Halloumi, onion, herbs, pomegranate – Cut the halloumi ahead of time and store it in an airtight container for up to 24 hours. Prepare the onion, herbs and pomegranate and store separately, refrigerated, for up to 24 hours in airtight containers. This makes really quick work of preparing the meal when entertaining (or if you’re in a hurry!).LEFTOVERS
Refrigerate leftovers for up to 3 days. Keep all elements separate and assemble when ready to eat. Not suitable to freeze.Scan for full recipe:
