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Flatbreads Halloumi with Hot Honey
Ingredients
- 4 pita breads
- MINT YOGHURT SAUCE:
- 1 cup (250 g) Greek yoghurt
- 50 g (13/4 oz) feta, finely crumbled
- 2 tbsp finely chopped fresh mint
- 2 tbsp lemon juice
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
- HALLOUMI
- 400 g halloumi, sliced into 2 cm pieces
- 2 tsp dried oregano (can be substituted with dried thyme)
- ¼ tsp cracked black pepper
- 1 tsp sweet paprika
- Pinch of chilli powder (optional)
- 2 tbsp olive oil
- 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
- 60 g pomegranate seeds
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Directions
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.
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.
- 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 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. Drizzle with some of the extra honey from the pan and eat immediately while the halloumi is still hot.
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