Ellanourish recipe
Harissa roasted veg and halloumi flatbreads – smoky, spicy, no-meat magic
This isn’t just meat-free — it’s mind-blowing. Roasted veg with fire. Halloumi with crunch. Yoghurt with tang. It’s got heat, texture, and punch in every messy, glorious bite.
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Ingredients:
• 1 red pepper, sliced
• 1 courgette, cut into half moons
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tbsp rose harissa paste
• Salt and black pepper
• 225g halloumi, sliced thick
• 2 flatbreads or naan
• 100g Greek yoghurt
• Juice of ½ lemon
• 1 small garlic clove, grated
• Fresh mint or coriander, chopped (to finish)
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Method:
Step 1 – Fire up the roast
Preheat the oven to 200°C. Line a tray. Toss pepper, courgette, and red onion in olive oil, harissa paste, salt, and pepper. Mix until coated red and glowing.
Roast for 25 minutes until soft, caramelised, and smoky.
Step 2 – Build your base
In a bowl, mix Greek yoghurt, lemon juice, and grated garlic. Lightly season. This is your cool-down layer.
Step 3 – Halloumi gold
Heat a dry non-stick pan. Fry halloumi slices 2–3 minutes per side until golden, crisp-edged, and squeaky perfection.
Step 4 – Flatbread glow-up
Warm your flatbreads in the oven or dry pan for 1–2 minutes until soft and toasty.
Step 5 – Load it up
Spread the lemon yoghurt thick across each flatbread. Pile on the roasted veg. Layer with hot halloumi. Finish with torn mint or coriander.
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You’ve just built a full-blown flavour explosion — spicy roast, crispy cheese, tangy yoghurt, soft bread, and cooling herbs. Meat doesn’t even get a look-in.
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This one’s an absolute flavor bomb. Harissa roasted veg and halumi flatbreads. It’s smoky, salty, spicy, and so satisfying you won’t even notice it’s meat-free. Ingredients: one red pepper sliced. One corette sliced into half moons. One red onion cut into wedges. 2 tablespoons olive oil. One tspoon rose harissa paste. Salt and black pepper. Two 25 g halumi sliced into thick strips. Two flatbreads or non. 100 greek yogurt, juice of half a lemon, one small garlic clove, grated fresh mint or coriander, chopped to finish. Method: Preheat your oven to 200° C. Line a tray with baking paper. Throw the red pepper, corette, and red onion onto the tray. Drizzle with olive oil. Add the harissa paste. Season with salt and pepper and toss until everything’s coated in that fiery red color. Roast for 25 minutes until the veg is soft, slightly charred, and smells amazing. While that’s cooking, mix the Greek yogurt with the lemon juice and grated garlic in a small bowl. Season lightly. That’s your creamy base. Heat a non-stick frying pan over medium heat. Add the sliced halumi and fry for 2 to 3 minutes per side until golden and crisp. Warm your flatbreads in the oven for 2 minutes or directly on a dry pan. To assemble, spread a generous layer of the lemon yogurt over each flatbread. Top with the roasted veg. Pile on the golden halumi. And finish with fresh herbs for that final lift. What you’ve built is a handheld explosion. Soft bread, spicy veg, salty cheese, creamy yogurt, and a bite of fresh herb in every mouthful. No meat. No problem.