Spicy honey & halloumi flatbreads
Ingredients
for 4 portions
| 125 g | honey (see below) |
| 1 tbsp | chilli flakes |
| 260 g | white flour |
| 1 ½ tsp | baking powder |
| 1 tsp | salt |
| 1 tsp | sugar |
| 1 ¾ dl | water, chilled |
| 2 tbsp | olive oil |
| 500 g | plain greek yoghurt |
| ½ | lemon, the whole juice |
| 1 | garlic clove, squeezed |
| 1 bunch | dill, finely chopped |
| 1 bunch | flat-leaf parsley, finely chopped |
| 1 bunch | chives, finely chopped |
| salt and pepper to taste |
| oil for baking |
| 1 tbsp | olive oil |
| 200 g | halloumi, in slices |
| 160 g | pomegranate seeds |
| 4 sprig | flat-leaf parsley, leaves torn off |
How it's done
Spicy honey
Place the honey and chilli flakes in a pan, bring to just below the boil, then leave to infuse for approx. 15 mins. Pour the honey through a sieve.
Dough
Mix the flour, baking powder, sugar and salt in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover the dough and leave to stand for approx. 10 mins.
Yoghurt dressing
In a bowl, mix the yoghurt with all the other ingredients up to and including the chives, season.
Flatbreads
Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out into circles approx. 4 mm thick. Heat a little oil in a non-stick frying pan, fry the flatbreads in batches for approx. 2 mins. on each side until golden brown.
Halloumi
Add oil to the same pan, fry the halloumi for approx. 2 mins. on each side. Drizzle 3 tbsp of the spicy honey on top, cook for approx. 1 min. while turning.
To serve
Plate up the flatbreads, top with some of the yoghurt dressing, halloumi, pomegranate seeds and parsley, then drizzle a little of the spicy honey on top. Serve the remainder of the dressing and honey alongside.
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