Name: Loaded Halloumi Flatbreads
Total time: 20 minutes
Yield: 4 servings
Ingredients: 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; 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

Two flatbreads on a bluespeckled melamine platter topped with a redcabbage and chickpea slaw and large matchsticks of...

Photo by Joff Lee

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

Recipe information

Total Time
20 minutes
Yield
4 servings

Ingredients

250g (9oz) halloumi, cut into 12 fingers

4 large flatbreads or wraps

125g (4 1/2 oz) hummus

1 tbsp harissa

Crunchy salad:

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

Preparation

Step 1
Make the crunchy salad: mix all the ingredients together in a bowl.
Step 2
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.
Step 3
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).
Step 4
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.