Make halloumi the best it can be with this wonderful flatbread recipe. The cheese is paired with an avocado, dill, preserved lemon and barberry salsa along with fiery harissa yoghurt and quick-pickled onions. This recipe is taken from Bazaar by Sabrina Ghayour (Mitchell Beazley, £26). Photography by Kris Kirkham.
Grilled halloumi flatbreads with preserved lemon and barberry salsa