Grilled Halloumi Flatbreads
Halloumi cheese is excellent for grilling, it develops a lovely char while the middle softens. Here we use it on top of our super soft flatbreads, layered with some Greek yogurt, some rocket, pomegranate seeds for sweetness, and some Aleppo chilli for colour and a bit of zing.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 Supersoft flatbreads
- 1 pack of halloumi
- 3 tbsp greek yogurt
- 1/4 pack rocket
- A sprinkling of pomegranate seeds
- 1 tsp Alleppo chilli powder
Method
- Setup your Egg for a direct cook with just your stainless steel grid. Set the Egg temperature to 230°C.
- Make a batch of supersoft flatbreads, or just buy some Turkish flatbreads.
- Open your halloumi and cut into 1cm thick chunks.
- Place the halloumi directly onto the stainless grid, and grill for about 2-3 minutes.
- Turn your halloumi when it has started to colour.
- Grill the other side before removing from the Egg.
- Spread greek yogurt over the flatbread and then top with rocket.
- Add your grilled halloumi, pomegranate seeds, and sprinkle with a little Aleppo chilli.
You can pimp up these very simple flatbreads with slices of preserved lemons, or a drizzle of sweet chilli sauce. Alternatively some JD’s Hot Honey also works.
