Grilled Halloumi Flatbreads

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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.

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Prep Time 5

Cook Time 25

Total Time 30

Course: Main Course

Cuisine: Middle Eastern

Ingredients Equipment Method Video Notes

Ingredients

2 super soft flatbreads
1 pack(s) Halloumi cheese
3 tbsp Greek yogurt
¼ pack(s) rocket leaves
pomegranate seeds to sprinkle
1 tsp aleppo pepper

Equipment

Grill Temperature

Surfaces

Method

Set up your Egg for a direct cook with just your stainless steel grid. Set the Egg temperature to 220°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.

Video

Notes

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.