Halloumi Bread Recipes

Steps:

• In a large mixing bowl, mix together the flour, salt, yeast, olive oil, milk and water together to form a smooth dough.
• Knead until smooth.
• Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place to rise for 1 hour.
• Break down the dough and mix in the halloumi and dried mint.
• Shape the dough into a ball, place on a greased baking sheet, cover and leave to rise in a warm place for another hour.
• Preheat the oven to 230ºC/gas 8.
• Bake the bread for 30 minutes until golden and cooked through.
• Cool the bread on a wire rack.
• Serve the halloumi bread with an olive salad.

Steps:

• Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
• Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
• Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

Steps:

• Weigh the flour out into a large bowl. Rub in the softened butter using your fingers until the mixture resembles fine crumbs. Add the yeast and sugar to one side of the bowl, and the salt on the other. Using a spatula, mix everything together to combine.
• Make a well in the centre and pour in 300ml warm water. Using the spatula, mix until you have a rough dough. Tip the dough out onto the work surface and bring together into a large mound.
• Knead the dough by hand for 10-15 mins or in a stand mixer fitted with the dough hook for 6-8 mins on high speed until smooth and elastic. Oil a large bowl and drop in the dough. Cover and leave to prove somewhere warm for 1 hr until doubled in size.
• Once the dough has doubled, tip it out onto the work surface and flatten it to remove any air pockets. Sprinkle over the halloumi in an even layer, then the chipotle flakes. Fold the dough over and knead in the cheese and chilli until evenly distributed. Line a large baking tray with baking parchment.
• Tuck the edges of the dough into the centre until you have a neat dough ball. Transfer this to the tray, seam-side down, cover with a clean tea towel and leave to prove for another hour until doubled in size again. You will know the dough is ready when you poke it with your finger - if it springs back slowly and a small indent remains, it's ready.
• Heat the oven to 240C/220C fan/gas 7 with a roasting tin on the bottom shelf. Uncover the dough and lightly sieve some flour over it. Cut a cross into the top using the tip of a sharp serrated knife.
• Put the loaf on its tray into the roasting tin, then pour some hot water into the tin around the tray to create steam while baking. This will give you a crisp crust. Bake for 20-25 mins until the loaf is golden and sounds hollow when you tap the base.
• Remove from the oven and and leave to cool on a wire rack. Cut into slices and enjoy with lashings of butter.

Steps:

• 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.