Loaded Halloumi Flatbreads

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Heather Thomas

4 servings

Source

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

Method

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.