Grilled Halloumi Flatbreads With Preserved Lemon & Barberry Salsa
Extract from Bazaar • By Sabrina Ghayour • Published by Mitchell Beazley
About
Bazaar
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!
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Lotusburger favorited Grilled Halloumi Flatbreads With Preserved Lemon & Barberry Salsa
02 Oct 06:43
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Octopus Publishing published her project Grilled Halloumi Flatbreads With Preserved Lemon & Barberry Salsa
05 Jun 09:01
You Will Need
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Step 1
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.
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Step 2
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.
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Step 3
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.
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Step 4
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.
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Step 5
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.
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Step 6
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.
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Step 7
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.
