Halloumi Flatbreads with Charred Vegetables and a Yoghurt, Tahini Sauce

Salty halloumi, sweet roasted red onion and capsicums, fresh crunchy cos and a creamy garlic spiked sauce – all packed into our homemade fluffy flatbreads. The perfect mid-week meal.

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Slice 3 capsicums into strips (store in an airtight container in the fridge) 

Make the yoghurt tahini sauce (store in an airtight container in the fridge) 

Ingredients:

  • ½ cup Greek yoghurt
  • ¼ cup tahini
  • 1 small garlic clove (crushed)
  • ½ lemon (juice)
  • Salt and pepper to taste

Method: 

  1. Add all of the ingredients into a small bowl and mix well until smooth and creamy.

Tips

  • This recipe has a few elements, but don’t be alarmed everything is super easy.
  • While you’re cooking the flatbreads, place the cooked ones into the oven at 100 degrees fan bake to keep them warm.

Vegetables

  • Swap out the capsicum for roasted cauliflower.
  • Swap out the cos for rocket or baby spinach.

Protein

Other

  • You can use store brought flatbreads instead of making your own.
Ingredients

Roasted capsicums and onions

  • 3 red capsicums (sliced into strips)
  • 2 red onions (cut into wedges)
  • Olive oil
  • Salt

Flatbreads

  • 2 cups flour
  • 1 cup greek yoghurt
  • 1 Tbsp olive oil
  • 2 tsp baking powder
  • Pinch of salt
  • Melted butter or olive oil (for cooking)

Yoghurt tahini sauce

  • ½ cup Greek yoghurt
  • ¼ cup tahini
  • 1 small garlic clove (crushed)
  • ½ lemon (juice)
  • Salt and pepper to taste

Salad

  • ½ head of baby cos (finely sliced)
  • ½ lemon (juice)
  • 1 cup of coriander (roughly chopped)

Halloumi 

  • 190g halloumi (cut into slices)
  • Butter or olive oil
Method
  1. Preheat the oven to 200 degrees, fan bake.
  2. Add the capsicums and onions to a baking tray, drizzle with olive oil and season with salt. Roast for 30 minutes or until golden brown and cooked through.
  3. In the meantime, prepare the dough for the flatbreads. Add all the ingredients to a mixing bowl and mix together with a spoon. Once combined, use your hands to mix further before removing the dough from the bowl and pop on a floured surface.
  4. Knead for a few minutes, then form a large ball and set aside on the bench to rest for 5-10 minutes. Once rested, cut into 4 even sized pieces. Roll out with a rolling pin as thin as you can get them without breaking.
  5. Prepare the salad, combine the lettuce, coriander and lemon juice in a medium bowl.
  1. To make the yoghurt tahini sauce simply add all of the ingredients into a small bowl and mix well until smooth and creamy.
  2. When you’re ready to cook the flatbreads, pre-heat a large pan over a medium heat. Brush one side of the flatbread with melted butter or a little olive oil. Place oiled side down in the pan and cook for a minute or so until nicely browned, brush the other side with a little more butter or olive oil and flip, cook for a minute or so on this side.
  3. To cook the halloumi add a little butter to a large pan, once hot and bubbling, add the halloumi and cook for a couple of minutes on each side until golden brown.
  4. Once everything is ready you can assemble your flatbreads, add a little yoghurt tahini sauce, then add the salad, roasted veggies and halloumi. Roll up and enjoy!
Variations

Vegetables

  • Swap out the capsicum for roasted cauliflower.
  • Swap out the cos for rocket or baby spinach.

Protein

Other

  • You can use store brought flatbreads instead of making your own.

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