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Harrisa & Lime Halloumi Flatbread
2 x 250g pack of halloumi, cut into 2cm slices
Juice and zest of 1 lime
1 tbsp rose harissa
A handful of dried crushed rose petals (optional)
For the relish
2 red onions, peeled and finely sliced
2 red peppers
A handful of pitted green olives
2 tbsp pomegranate molasses
Salt and black pepper, to taste
For the harissa yoghurt
6 tbsp Greek yoghurt
1 tsp harissa
2 tbsp tahini
Juice of 1 lime
Salt and black pepper
1 tbsp sumac
4 flatbreads or wraps (see my recipe here)
2 tbsp sesame seeds, toasted
A few handfuls of salad leaves
1 Combine the halloumi, lime zest, 1 tbsp harissa and, if you like, a few crushed petals. Mix by hand to coat the halloumi. Set aside.
2 Light your barbecue (or heat up your griddle pan). Let the flames die down a little, then cook the onions, turning occasionally, for 10 minutes, or until soft and sweet.
Char the peppers alongside until black all over, then put them into a bowl and cover with a tea towel while they cool.
3 Meanwhile, ripple the yoghurt with harissa, tahini and lime, season, then sprinkle with sumac and refrigerate.
4 Peel the skins from the peppers and deseed them. Chop with the onions and green olives. Add 1 tbsp pomegranate molasses and mix well, taste and add seasoning, if needed.
5 Stoke the barbecue. You want it to be medium hot – no big flames. Cook the halloumi for 2-3 minutes on each side, or until just-charred and a little blistered, and softly melting inside.
6 Meanwhile, warm the flatbreads on the other side of the barbecue for a minute or so on each side.
7 Pile the halloumi on to the flatbreads, top with spoonfuls of the onion relish, the harissa yoghurt, sesame seeds and a few salad leaves.