Hot honey halloumi flatbread

Inspired by Tiktok viral recipe @foodie_lilly's hot honey halloumi flatbreads, this vegetarian flatbread is lathered with a luscious Greek yoghurt feta sauce and topped with pickled onions, fresh herbs, pomegranate seeds and the crowning glory: pan-fried sliced haloumi, coated in a thick honey and chilli crisp glaze.

Credit: Jiwon Kim

• makes

  6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 6 Greek pita breads
• Olive oil spray
• 3 tsp olive oil
• 500 g halloumi block, cut into 2 cm-thick pieces
• 3 tbsp honey
• 3 tsp chilli crisp oil, to taste
• ¼ cup pickled red onion, to serve
• 1 cup coriander leaves, to serve
• ⅓ cup pomegranate seeds (optional), to serve

For the yoghurt sauce

• 1 cup Greek yoghurt
• 50 g soft feta cheese, finely crumbled
• 2 tbsp finely chopped fresh mint, parsley, coriander or chives
• 2 tbsp (40 ml) lemon juice, to taste
• Salt and black pepper

Instructions

1. To make the yoghurt sauce, combine the ingredients in a small bowl and mix well to combine.
2. Heat a large, non-stick frying pan over medium heat. Lightly spray the pita breads on both sides with olive oil spray, then toast on both sides in the frying pan for 2-3 minutes per side, or until golden. Remove to a plate.
3. Return the pan to the heat with one-third of the olive oil and cook the halloumi (in batches) for 2 minutes each side, or until golden-brown. Remove cooked halloumi to a plate and repeat until all the halloumi is cooked. Return all the halloumi to the pan with the honey and chilli crisp oil. Heat, turning the halloumi until the honey is bubbling and thickened and the halloumi is well-coated. Remove from the heat.
4. Divide toasted pitas between plates and spread generously with the yoghurt sauce. Top with pickled red onion and the hot honey halloumi. Sprinkle with herbs and pomegranate seeds (if using) and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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