Loaded Halloumi Flatbreads

Serves: 4 • Preparation time: 20 minutes • Cooking time: 10 minutes

  • 250g (9oz) halloumi, cut into 12 fingers
  • 4 large flatbreads or wraps
  • 125g (4½oz) hummus
  • 1 tbsp harissa
  • ½ small red cabbage, shredded
  • 2 carrots, coarsely grated
  • 1 small red onion, grated
  • 4 medjool dates, stoned (pitted) and chopped
  • 1x 400g (14oz) can chickpeas (garbanzo beans), rinsed and drained
  • a handful of coriander (cilantro), chopped
  • juice of 1 orange
  • 2 tbsp olive oil
  • 1 red chilli, diced
  • 1 tsp grated fresh root ginger
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 200g (7oz/¾ cup) Greek yoghurt
  • sea salt and freshly ground black pepper

  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 chilli and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yoghurt in a clean bowl and stir in the chilli, 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.
Published: July 2018

Halloumi and Spinach Tart

Serves: 4 • Preparation time: 15 minutes • Cooking time: 40 minutes

  • 2 tbsp olive oil, plus extra for greasing
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 400g (14oz) spinach, trimmed
  • juice of ½ lemon
  • a handful of dill, chopped
  • a pinch of nutmeg
  • 200g (7oz) halloumi, grated
  • 425g (14oz) pack ready-rolled
  • puff pastry sheets (2 sheets)
  • 1 medium free-range egg, beaten
  • sea salt and freshly ground black pepper

  1. Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
  2. Heat the olive oil in a frying pan (skillet) set over a medium heat and cook the onions and garlic for 6–8 minutes until tender. Stir in the spinach and cook for 1–2 minutes until it wilts.
  3. Transfer to a bowl and stir in the lemon juice, dill, nutmeg and grated halloumi. Season to taste with salt and pepper.
  4. Lightly oil a baking tray (cookie sheet) and place one of the puff pastry sheets on it. Brush around the edge with beaten egg. Spread out the remaining sheet and use to cut out a 2cm (¾ inch) wide border (like the frame around a painting). Lay it on top of the other pastry sheet and prick the base inside the border with a fork.
  5. Bake in the oven for about 10 minutes until the pastry is slightly risen and golden brown. Remove from the oven and fill the centre with the spinach and halloumi mixture. Cut the remaining puff pastry into strips about 2cm (¾ inches) wide and arrange them in a criss-cross lattice over the top of the filling. Brush all the pastry lightly with beaten egg.
  6. Bake in the oven for about 20 minutes until the pastry is puffy, crisp and golden brown. Serve hot, cut into slices.
Published: July 2018