Honey Glazed Sesame Halloumi Flatbreads
with Lemon Yoghurt Dressing and Pickled Red Onions
- Sulphites
- Milk
- Sesame
- Cereals containing gluten
- Peanut
- May contain traces of allergens
- Nuts
- Milk
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.
Ingredients
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
Utensils
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.
Add the baked sesame halloumi and roasted red onion to the flatbreads.
Top with the pickled red onion and drizzle with the remaining yoghurt dressing.
Serve with a lemon wedge.
