Sabrina Ghayour’s Grilled Halloumi Flatbreads

Name: Sabrina Ghayour’s Grilled Halloumi Flatbreads
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Other
Ingredients: 2 250g blocks halloumi cheese; 2 tbsp Greek-style yoghurt; 5cm piece fresh turmeric, peeled and finely grated; 1 garlic clove, crushed; finely grated zest of 1 unwaxed lime; squeeze of lime juice; drizzle of vegetable oil; pul biber chilli flakes, to garnish; Maldon sea salt flakes and black pepper, to taste; For the flatbreads:; 30g unsalted butter, melted; 175g plain flour; 100ml semi-skimmed milk; 2 tsp freshly ground black pepper; 2 tsp garlic granules; 1 tbsp olive oil; For the salsa:; ½ small packet (about 15g) of fresh dill, roughly chopped; 4 preserved lemons, deseeded and very finely chopped; 1 tbsp dried barberries; 1 avocado, peeled, stoned and roughly diced; 2 tsp nigella seeds

Serves: 4

Ready in: 15 to 30 mins

As 'the Golden Girl of Persian cookery' prepares to take centre stage at this year’s Woking Food and Drink Festival from 30 August-1 September, the TV chef and author shares some delicious veggie-friendly recipes. This Middle Eastern take on a taco uses homemade flatbreads. For a vegan version, try replacing the cheese with tofu! Recipe extracted from Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour (Mitchell Beazley, £26.00, octopusbooks.co.uk) Photography: Kris Kirkham

Sabrina Ghayour’s Grilled Halloumi Flatbreads Recipe: Veggie

Ingredients
Method

Ingredients:

2 250g blocks halloumi cheese
2 tbsp Greek-style yoghurt
5cm piece fresh turmeric, peeled and finely grated
1 garlic clove, crushed
finely grated zest of 1 unwaxed lime
squeeze of lime juice
drizzle of vegetable oil
pul biber chilli flakes, to garnish
Maldon sea salt flakes and black pepper, to taste

For the flatbreads: 30g unsalted butter, melted
175g plain flour
100ml semi-skimmed milk
2 tsp freshly ground black pepper
2 tsp garlic granules
1 tbsp olive oil

For the salsa: ½ small packet (about 15g) of fresh dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp dried barberries
1 avocado, peeled, stoned and roughly diced
2 tsp nigella seeds

method:

Cut each block of halloumi into four thick, equal slices. Put the yoghurt, grated turmeric, crushed garlic, and lime zest into a bowl, then add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads.
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.
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.
When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into four 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.
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 one minute on each side, or until nicely browned.
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.

Print Recipe www.wokingfoodanddrinkfestival.co.uk/