Loaded Halloumi Flatbreads

Name: Loaded Halloumi Flatbreads
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

18 ingredients

4 steps

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

Directions

1

Make the crunchy salad: mix all the ingredients together in a bowl.
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.
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).
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.