Honey Glazed Sesame Halloumi Flatbreads

Name: Honey Glazed Sesame Halloumi Flatbreads with Lemon Yoghurt Dressing and Pickled Red Onions
Total time: 20 min
Yield: 2
Cuisine: Lebanese
Ingredients: 1 unit(s) Red Onion; 15 milliliter(s) Cider Vinegar; 225 grams Halloumi; 15 grams Honey; 5 grams Black Sesame Seeds; 1 unit(s) Lemon; 75 grams Greek Style Natural Yoghurt; 2 unit(s) Greek Style Flatbreads; 125 grams Baby Plum Tomatoes; 40 grams Wild Rocket; 1 tsp Sugar

with Lemon Yoghurt Dressing and Pickled Red Onions

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We slather our flatbreads in a yoghurt dressing before piling them high with peppery rocket, ripe tomatoes and home pickled red onion. Then we pile on luscious slices of honey-glazed, sesame sprinkled baked halloumi.

Tags:

Vegetarian

•Flexitarian

•Pescatarian

•High Protein

Allergens:

Sulphites

•Milk

•Sesame

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Red Onion

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

225 grams

Halloumi

(Contains: Milk)

15 grams

Honey

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Peanut, Nuts)

1 unit(s)

Lemon

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

125 grams

Baby Plum Tomatoes

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kcal)726 kcal

Energy (kJ)3038 kJ

Fat36.9 g

of which saturates20.2 g

Carbohydrate59.5 g

of which sugars24.2 g

Dietary Fibre9.7 g

Protein39.1 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Paper

•Baking Tray

•Zester

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Halve and peel the red onion, then slice it as thinly as you can.

Add a third of the sliced onion to a small bowl with the cider vinegar and sugar (2p: 1 tsp / 4p: 2 tsp). Add a pinch of salt, then mix together and set aside to pickle.

Place the remaining red onion on one half of a lined baking tray. Drizzle with oil and season with salt and pepper.

Drain the halloumi, then cut it into 3-4 slices per person. Add it to the tray.

Spread the honey evenly over the halloumi slices, then sprinkle them with black sesame seeds, pressing gently so they stick.

Bake the halloumi and red onion on the middle shelf of your oven until the halloumi is golden, 12-15 mins.

Meanwhile, zest the lemon, then cut into wedges.

In a small bowl, mix together the Greek style yoghurt with the lemon zest and a squeeze of lemon juice from a lemon wedge.

Place the flatbreads onto a baking tray and bake on the top shelf of the oven until warm and starting to turn golden, 3-4 mins.

In the meantime, halve the tomatoes.

When the flatbreads are ready, remove from the oven and transfer to your serving plates.

Spread half the yoghurt dressing over the flatbreads. Top with a handful of rocket and tomatoes.

Put any leftover salad on your plates, then dress with a splash of pickling liquid from your pickled onion. Drain and discard any excess liquid from your pickled onions.