Warmed flatbreads filled with tzatziki, salty #halloumi cheese, fruity little pomegranate gems and fragrant mint. To top it off, a drizzle of spicy #hothoney for a bit of sweetness with a warming kick. The halloumi can be cooked in a pan, under a grill, or over flames on a barbecue! You can use store-bought tzatziki, or whip up your own in just a few minutes (see our recipe below 👇🏼)
You will need:
1x block halloumi cheese
2 large flatbreads
Tzatziki (see recipe below)
Pomegranate seeds
Fresh mint, finely sliced
Boyne Valley Hot Honey
For the tzatziki:
½ cucumber
170g Greek yoghurt
1 tbsp finely chopped fresh dill
1 large clove garlic, finely minced
1-2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Generous pinch flaky salt
Cut the block of halloumi into about 8 slices, then brush the slices with olive oil.
Pre-heat a large pan (or grill or barbecue) then cook the halloumi slices until golden on both sides, about 2 minutes each side.
While the halloumi cooks, warm the flatbreads in a dry pan over medium heat, or in a lower shelf in the oven or off direct heat on the barbecue.
To assemble, spread 1-2 generous spoons of tzatziki on one half of both warmed flatbreads, then arrange the halloumi slices on top.
Scatter pomegranate seeds and fresh mint on top, then finish with a drizzle of hot honey.
Fold flatbread over to close, then enjoy immediately.
* To prepare the tzatziki, cut the cucumber in half lengthways then use a spoon to scrape the seeds out, discard the seeds. Grate the cucumber into a medium sized bowl, then transfer the cucumber to a sieve and
press out as much excess water as possible with the back of a large spoon. Return the cucumber to the bowl then add the remaining ingredients and mix well. Taste for seasoning and add more lemon juice or salt if preferred, then cover and chill in the fridge.
Store leftover tzatziki in an airtight container in the fridge for up to about 3 days.
Dining and Cooking