You must try these 10-minute, high in protein, hot honey flatbreads…
INGREDIENTS:
- 2 medium flatbreads
- 225g block of halloumi cheese sliced into 6 slices
- 2-3 tbsp honey
- 2 handfuls of rocket
- 2-3 tbsp cherry tomatoes, quartered
- 1-2 tbsp pomegranate seeds
- 1-2 tbsp finely diced red onion
- 1-2 tbsp olives
- 1/2 red or green chilli sliced
- 2 tbsp fresh coriander and parsley chopped
Tahini yoghurt sauce (allergen: sesame seeds)
- 4 tbsp greek yoghurt
- 2 tbsp tahini
- 1/4 lemon juices
- 2 pinches of ground cumin
METHOD:
- Get all of your toppings chopped/prepped and set out on the table before you start cooking.
- Prepare the tahini yogurt sauce by whisking together allo the ingredients in a small bowl. Add warm water to thin out as needed.
- Heat the flatbreads by placing them in a hot pan for 30 seconds on each side. Add them to a plate and spread some of our sauce over the top of them. Add a mound of rocket and set aside while you make the halloumi.
- Fry the halloumi. Heat a very thin layer of oil in a large pan over a medium heat. Cut the halloumi into 6 slices and place down in the pan. Allow them to fry, undisturbed, for 2 minutes until golden and then flip over and fry the other side. Once golden, drizzle some of the hot honey over the halloumi and flip again. Fry for another 15-30 seconds until the honey has caramelised.
- Add threee slices of halloumi to each flatbread and then load up with the toppings. Spoon some additional tahini yogurt sauce over the top, and then a drizzle of honey.
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!