Description
These Halloumi Flatbreads with Hot Honey are a vibrant, satisfying meal featuring crispy golden halloumi glazed in spiced honey, fresh herbs, and a creamy mint yoghurt sauce, all wrapped in soft flatbreads. Sweet, salty, and tangy, they’re perfect for a quick yet impressive vegetarian meal.
Ingredients
- Flatbread
4 store-bought pita breads or homemade flatbreads
Homemade Flatbread
2 cups (300 g) self-raising flour, plus extra for dusting
1 cup (250 g) Greek yoghurt (full-fat)
½ tsp sea salt flakes (optional)
Mint Yoghurt Sauce
1 cup (250 g) Greek yoghurt
50 g (1¾ oz) feta, finely crumbled
2 tbsp finely chopped fresh mint
2 tbsp lemon juice
½ tsp sea salt flakes
¼ tsp cracked black pepper
Halloumi
400 g (14 oz) halloumi, sliced into 2 cm (¾ inch) pieces
2 tsp dried oregano (or thyme)
¼ tsp cracked black pepper
1 tsp sweet paprika
Pinch of chilli powder (optional)
2 tbsp olive oil
⅓ cup (115 g) honey
To Serve
½ red onion, finely sliced
¼ bunch dill, leaves picked
¼ bunch mint, leaves picked
¼ bunch flat-leaf parsley, leaves picked
⅓ cup (60 g) pomegranate seeds
Instructions
- Make the Flatbread (if homemade): In a bowl, mix flour, yoghurt, and salt until a dough forms. Knead briefly until smooth, then divide into eight portions. Roll each into a 3 mm thick circle. Cook on a dry pan over medium heat for 2–3 minutes per side until golden and puffed. Set aside.
- Prepare the Mint Yoghurt Sauce: In a bowl, combine yoghurt, feta, mint, lemon juice, salt, and pepper. Mix until smooth, cover, and refrigerate until ready to use.
- Cook the Halloumi: Toss halloumi slices with oregano, pepper, paprika, chilli, and 1 tbsp olive oil. Heat remaining olive oil in a frying pan over medium heat. Cook halloumi for 2 minutes per side until golden. Turn off heat, add honey, and coat halloumi as the honey bubbles slightly and thickens.
- Assemble the Flatbreads: Spread each flatbread with mint yoghurt sauce. Add sliced red onion, hot honey-coated halloumi, herbs, and pomegranate seeds. Drizzle with leftover honey from the pan and serve immediately while warm.
Notes
Add baby spinach or rocket for extra greens.
For more spice, stir chilli oil or cayenne into the honey.
Substitute feta with labneh or cream cheese for a milder sauce.
Make it vegan by using plant-based halloumi and maple syrup instead of honey.
Store components separately in the fridge for up to 3 days; reheat halloumi before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 520
- Sugar: 14g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
