Grilled halloumi flatbreads with preserved lemon and barberry salsa


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This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again!




Marinated halloumi

For the flatbreads

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

For the salsa

Harissa yoghurt

'Shaken' sweet quick-pickled onions

  • 1 large red onion, halved and very thinly sliced into half moons
  • 1 tbsp of caster sugar
  • 1 tbsp of rice vinegar
  • 1 tsp pul biber chilli flakes
  • Maldon salt, a generous pinch
Cut each block of halloumi into 4 thick, equal slices. Put the yoghurt, grated turmeric, crushed garlic and lime zest into a bowl, 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 cling film 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
For the pickled onions, combine all the ingredients in a lidded plastic container. Close the lid tightly and shake vigorously for a couple of minutes until the onions slices soften – they are now ready to serve. Keep refrigerated for up to 2 days in a sealed container
When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 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 1 minute on each side, or until nicely browned
Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yoghurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately
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