Tuesday, 22 November 2016

Halloumi and Houmous Flatbread

I am officially addicted to making flatbreads for my suppers. It seems that every time I go to the fridge to plan something for myself, out come salads, various veg, dips, cheeses etc and a couple of floury wraps to pile it all onto. I went through this with pizzas, I seem to get stuck on a certain dish or way of cooking and can't seem to shake it until I've tried out all sorts of different flavour combinations. So it appears that now it's the turn of the flatbread - which, lets face it, is quicker than making a pizza! so thats one good thing......

It's also a great way of using up leftovers still sitting in the fridge -from salads, dips, roast etc......

Last night it was a halloumi themed flatbread and I thought you might be interested in seeing how I assembled it and what I paired it with.

4 thick slices of halloumi per flatbread
A courgette sliced into long diagonal wedges
A handful sundried tomatoes
some shredded salad leaves
a generous amount of houmous - I used my harrisa mix
Juice of a lemon
a little olive oil
Salt and rainbow peppercorns
2 large floured wraps

Get a ridged, cast iron, griddle or frying pan really hot.

Whilst it's heating up slice your halloumi and courgettes. Coat the courgettes in a little olive oil and place on the griddle to cook through. Cook them on both sides until they are soft and have burnt lines across them. When they are cooked through remove them from the griddle and onto a strip of foil, squeeze on a little lemon juice, add a pinch of salt and then wrap up in the foil to keep warm.

Now you can heat through the halloumi. Place on the griddle and cook until you have scorched lines on both sides.

Whilst the halloumi is on the griddle you can warm through the flatbreads. Either place in an oven for a few minutes, or you could microwave them, or - as I do - heat them through in a dry frying pan so you get a few burn marks - I just like the flavour!

Once they are hot, spread a little houmous on one and sandwich the other on top. Then you can start to assemble the topping. Place a generous amount of houmous on first and spread it over the surface. Place on a good handful of salad leaves and then layer on your courgettes and tomatoes. Finally finish off with the hot halloumi and douse with a good squeeze of lemon, a pinch of salt and a load of freshly ground mixed peppercorns. Eat straight away - It doesn't like waiting around - the wraps go hard around the edges and the middle can go soggy so speed is the key here!

If you want to make up something similar and have it for your packed lunch, just follow the same recipe but do not heat your wrap and allow everything to cool before assembling, rolling up your wrap to keep it all together and popping it in your lunch bag.

Have a great day
Love Lizx