HALLOUMI FLATBREADS
Try these simple veggie halloumi wraps with a crunchy slaw and a generous helping of hummus. A great cheesy budget option for a midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 693 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 4 milligram of sodium
LOADED HALLOUMI FLATBREADS
These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.
Provided by Heather Thomas
Categories HarperCollins Flat Bread Sandwich Cheese Cabbage Ginger Chile Pepper Lunch Dinner Cilantro Quick & Easy Soy Free Peanut Free Tree Nut Free Vegetarian Healthy Quick and Healthy
Yield 4 servings
Number Of Ingredients 20
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.
SQUASH & HALLOUMI FLATBREADS WITH SWEET CHILLI BEETROOT JAM
Do something different for a family dinner with squash and halloumi flatbreads with sweet chilli beetroot jam. Other squash or sweet potato work well, too
Provided by chintalpatel
Categories Dinner, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prepare the squash by halving it, scooping out the seeds, then cutting into 1cm-thick slices. Put in a large bowl with the olive oil, smoked paprika and a pinch of salt. Toss well to coat the squash, then lay on a baking tray and bake at 180C/160C fan/gas 4 for about 40 mins until soft and starting to brown on the surface.
- For the chilli jam, grate the beetroot (wear gloves to prevent staining your hands) and put in a saucepan with the sugar, vinegar, chilli flakes, cumin seeds and salt to taste. Cook for a few minutes over medium heat until the sugar has dissolved. Remove from the heat and set aside.
- To make the flatbreads, tip the flour into a bowl and add 150g yogurt, or up to 200g if the dough looks too dry, then mix using a cutlery knife until it comes together into a ball. Tip the dough onto a work surface and knead for 2 mins until smooth. Split into four balls, then dust the work surface with flour and roll each into a large flatbread (or make eight mini ones). Dry-fry the flatbreads in a frying pan on medium heat for a couple of minutes on each side.
- Just before serving, cut the halloumi into 8 thin slices. Cook in a frying pan for a couple of minutes on each side. Layer the spinach, squash and halloumi on the flatbreads, then drizzle with the beetroot chilli jam to serve.
Nutrition Facts : Calories 673 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 27 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 2.5 milligram of sodium
HALLOUMI WRAPS WITH CRUNCHY ZA'ATAR CHIPS
Dust chips with za'atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Cut the potatoes into 1cm-thick chips - leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
- Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
- Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften - you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
- Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za'atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
- Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
- Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
- Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
- Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.
Nutrition Facts : Calories 945 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 4.5 milligram of sodium
AIR FRYER HALLOUMI CHEESE
The first time I had halloumi was in a pub in England where it's often served as an appetizer, and it was instant love. This is a breeze to make in the air fryer, and we like to serve it with sliced cherry tomatoes, freshly-chopped herbs or occasionally a drizzle of balsamic glaze.
Provided by lutzflcat
Categories Cheese Appetizers
Time 17m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat the air fryer to 360 degrees F (180 degrees C).
- Slice halloumi into 6 equal slices, cut each slice in half, and dry with a paper towel. Brush all sides with olive oil.
- Lightly spray the air fryer basket with cooking spray. Place the halloumi slices in the basket, making sure they're not touching. You may have to cook in two batches,
- Cook for 7 to 9 minutes until golden brown, but make sure not to overcook or they turn rubbery. Serve immediately.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 0.5 g, Cholesterol 14.2 mg, Fat 5.5 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 207.9 mg
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