I guess this could easily pass for a Mediterranean version of a taco! You can serve with store bought flat breads or pita breads for convenience but my flat bread recipe is not cumbersome just takes a bit of planning. Don’t be daunted by the different elements – I guarantee this is very easy to make and you can serve this as a starter or on its own for a light lunch.

Grilled Halloumi flatbreads


2 x 250g blocks Halloumi cheese

2 tablespoons extra virgin olive oil

2 tablespoons liquid honey

Sumac powder to garnish

For the avocado salsa

2 avocados, peeled, stoned and diced

1 tablespoon finely chopped coriander leaves

1 tablespoon lime juice

1 teaspoon chilli flakes

Salt and freshly ground pepper

For the flat breads

300g plain flour

1 tablespoon rice flour plus more for dusting

125ml plain natural yoghurt

Pinch of baking soda

½ teaspoon sugar

½ teaspoon salt

60ml hot water

2 teaspoons ghee or melted butter

Oil to fry the flat bread

For the quick pickled onions

1 large red onion, halved and very thinly sliced

1 teaspoon sugar

½ teaspoon Aleppo style chilli powder

Salt to taste

For the lemon yoghurt dressing

½ cup plain unsweetened Greek style yoghurt

60ml extra virgin olive oil

1 lemon

3-4 cloves garlic, minced or pressed

2 tablespoons dried oregano

Salt and pepper to taste


Cut each block of halloumi into four thick, equal slices. Heat 1 teaspoon of oil in a large frying pan and cook each slice of cheese for 1 minute on each side until golden. Add 1 tablespoon honey and cook for a further minute. Repeat until all the cheese slices are fried.

For the avocado salsa

Combine all ingredients in a bowl and set aside. The same applies to the quick pickled onions.

For the flat breads

Whisk the yoghurt with the hot water and set aside. In a medium sized mixing bowl, combine the flour, baking soda, salt and sugar. Make a well in the centre and add a teaspoon of ghee or melted butter. Slowly incorporate the flour into the well and add the yoghurt little at a time. Once all the liquid has been used up, add the rice flour and knead until smooth for five minutes.

Grease your hands with the remaining teaspoon of ghee or melted butter and rub it on the dough ball. Cover and allow to rest in a cool place (away from draught) for a couple of hours.

When ready to roll, divide the dough into six equal portions. Use a rolling pin and roll out the dough (one portion at a time) into circles of about 16-18 centimetres in diameter. You can dust with rice flour to prevent the dough from sticking to the rolling surface. Heat a flat pancake pan on medium heat and once hot, add a teaspoon of vegetable oil. Gently put the rolled out flat bread onto the pan. Cook on each side for a couple of minutes until little brown spots appear. Makes 6 slightly thick or 8 thin flat breads and you can scale up the recipe.

For the lemon yoghurt dressing

Measure out the Greek style yoghurt and olive oil into a small bowl. Zest and then juice the lemon into the bowl. Add the minced garlic, oregano, salt and pepper. Stir with a fork to combine. Set aside.

To assemble

Lay the flat bread. Put a couple of pieces of halloumi. Top with avocado salsa and spoon some lemon yoghurt. Sprinkle the pickled onion slices and dust with sumac on top. Serve immediately.

Serves 4.

If using store bought flat breads, heat in a pancake pan or on top of sandwich maker before assembling.

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