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.
This Week
9 Dec - 15 Dec
Halloumi Flatbreads with Charred Vegetables and a Yoghurt, Tahini Sauce
- Under 1 hour
- 4
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Meal Prep Guide
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:
- Add all of the ingredients into a small bowl and mix well until smooth and creamy.
Tips
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.
Shortcuts
Vegetables
- Swap out the capsicum for roasted cauliflower.
- Swap out the cos for rocket or baby spinach.
Protein
- Swap out the halloumi for our Baked Falafels or Honey Mustard Chicken Skewers
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
- Preheat the oven to 200 degrees, fan bake.
- 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.
- 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.
- 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.
- Prepare the salad, combine the lettuce, coriander and lemon juice in a medium bowl.
- To make the yoghurt tahini sauce simply add all of the ingredients into a small bowl and mix well until smooth and creamy.
- 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.
- 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.
- 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
- Swap out the halloumi for our Baked Falafels or Honey Mustard Chicken Skewers
Other
- You can use store brought flatbreads instead of making your own.
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