Grilled halloumi flatbreads with preserved lemon and barberry salsa
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Make halloumi the best it can be with this wonderful flatbread recipe. The cheese is paired with an avocado, dill, preserved lemon and barberry salsa along with fiery harissa yoghurt and quick-pickled onions. This recipe is taken from Bazaar by Sabrina Ghayour (Mitchell Beazley, £26). Photography by Kris Kirkham.
First published in 2019
This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again!
Ingredients
Metric
Imperial
Marinated halloumi
- halloumi, 2 x 250g blocks
- 2 tbsp of Greek-style yoghurt
- fresh turmeric, 1 x 5cm piece, peeled and finely grated (you might want to use latex gloves while preparing the turmeric to avoid staining your hands)
- 1 garlic clove, crushed
- 1 unwaxed lime, zest finely grated, and a good squeeze of the juice to taste
- vegetable oil
- pul biber chilli flakes, to garnish
For the flatbreads
- 30g of unsalted butter, melted
- 175g of plain flour
- 100ml of semi-skimmed milk
- 2 tsp freshly ground black pepper
- 2 tsp garlic granules
- 1 tbsp of olive oil
For the salsa
- 15g of dill, roughly chopped
- 4 preserved lemons, deseeded and very finely chopped
- 1 tbsp of dried barberries
- 1 avocado, peeled, stoned and roughly diced
- 2 tsp nigella seeds
- Maldon salt
- black pepper
Harissa yoghurt
- 250g of Greek-style yoghurt
- rose harissa, 1 heaped tsp
'Shaken' sweet quick-pickled onions
- 1 large red onion, halved and very thinly sliced into half moons
- 1 tbsp of caster sugar
- 1 tbsp of rice vinegar
- 1 tsp pul biber chilli flakes
- Maldon salt, a generous pinch
SAVE RECIPE
Method
1
Cut each block of halloumi into 4 thick, equal slices. Put the yoghurt, grated turmeric, crushed garlic and lime zest into a bowl, add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads
2
Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in cling film and leave to rest at room temperature for 30 minutes
3
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside
4
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve
5
For the pickled onions, combine all the ingredients in a lidded plastic container. Close the lid tightly and shake vigorously for a couple of minutes until the onions slices soften – they are now ready to serve. Keep refrigerated for up to 2 days in a sealed container
6
When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin round, about 25cm in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45–60 seconds on each side, or until lightly browned
7
In the same frying pan, heat a drizzle of vegetable oil over a medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned
8
Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yoghurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately
First published in 2019
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