Hot honey halloumi flatbreads
A fibre-rich dish with big flavour
Serves
4
Prep Time
10 mins
Cook Time
10 mins
Get ready to fall in love with a dish that brings sunshine to every bite. These hot honey halloumi flatbreads are all about vibrant flavours, fresh ingredients, and effortless style on your plate. Golden grilled halloumi meets zesty yoghurt, crisp rocket and juicy pomegranate seeds, all drizzled with sticky sweet heat that makes every mouthful a delight. It is a fuss-free way to lift any lunch or light dinner into something you look forward to again and again.
Whether you are feeding friends or treating yourself after a busy day, this recipe celebrates bold tastes and fresh textures in every colourful layer. With minimal prep and maximum flavour, these flatbreads are fun to make, beautiful to serve and sure to become a favourite in your recipe collection.
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ShareIngredients
500g Quality Mark lamb rumps
1 Tbsp olive oil
4 wholemeal flatbreadsi
1 cup plain yoghurt
juice and zest of ½ a lemon
200g halloumi
sliced1 can chickpeas
drained2 cups rocket leaves
½ a cucumber
sliced1 radish
thinly sliced
Handful of fresh coriander
chopped2 Tbsp Hot honeyi
¼ cup pomegranate seeds
1 red chilli
finely sliced
Method
Heat the olive oil in a frying pan over a high heat and cook lamb 2-3 minutes each side for medium rare. Wrap in foil and rest for 5 minutes before slicing thinly against the grain.
While the pan is still hot, cook halloumi for 1-2 minutes each side until golden, then set aside.
Mix yoghurt, lemon juice and zest together in a small bowl.
Warm the flatbreads and top with the yoghurt, a handful of rocket, sliced lamb, halloumi, chickpeas, cucumber, and radish.
Drizzle with hot honey and garnish with coriander, pomegranate pearls, and fresh chilli for an extra kick.
Pro tips:
- Use wholemeal pitas or wraps for extra fibre.
- Feel free to switch rocket for lettuce or baby spinach.
- You can also add additional vegetables like sliced capsicum, red onion or cherry tomatoes.
