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Grilled halloumi flatbreads with preserved lemon and barberry salsa

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!

Ingredients

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Method

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1
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
2
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
3
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside
4
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve
5
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
6
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
7
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
8
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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