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!
- Octopus Publishing published her project Grilled Halloumi Flatbreads With Preserved Lemon & Barberry Salsa 05 Jun 09:01
You Will Need
Cut each block of halloumi into 4 thick, equal slices. Put the yogurt, 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.
Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in clingfilm and leave to rest at room temperature for 30 minutes.
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.
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.
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.
Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately.