Crispy Halloumi Hot Honey Flatbreads

Ingredients

• 🧀Halloumi, cut into thick slices250 g
• 🫓Pita Bread, for warming and serving4
• 🥣Plain Greek Yogurt, for the lemon yoghurt200 g
• 🧊Lemon Juice, freshly squeezed2 tbsp
• 🧄Garlic, finely grated or minced1 clove
• 🍯Honey, for the hot honey3 tbsp
• 🍅Hot Sauce, to mix with the honey1 tbsp
• 🫒Extra Virgin Olive Oil, for frying2 tbsp
• 🌿Flat-Leaf Parsley, finely chopped2 tbsp
• 🌿Mint, finely chopped2 tbsp
• 🌿Chives, finely sliced1 tbsp
• 🧂Sumac, to finish1 tsp
• 🫑Red Pepper Flakes, for the hot honey1 tsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground), freshly groundto taste

Contains Dairy, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mix the lemon yoghurt

   Stir the Plain Greek Yogurt, Lemon Juice, Garlic Clove, Table Salt, and Black Pepper together in a small bowl until the mixture turns smooth, pale, and lightly glossy, about 30 seconds. If the garlic seems harsh, keep stirring for another moment and let the bowl stand while you prep the rest so the flavour rounds out.

   2 min
2. 2

   Chop the herbs

   Finely chop the Flat-Leaf Parsley, Mint, and Chives together on a board so the leaves stay vivid and fragrant rather than bruised, about 2 minutes. Stop when the pile looks fluffy and evenly speckled, and if the mint starts to darken or smell grassy, switch to a lighter rocking motion with the knife.

   2 min
3. 3

   Slice the Halloumi into thick batons so each piece has a broad surface for browning, about 2 minutes. Aim for tidy slabs with flat faces; if the cheese crumbles a little, simply press the pieces back together and carry on because the skillet will fuse the edges into a crisp crust.

   2 min
4. 4

   Warm the flatbreads

   Set a large skillet over medium heat and warm the Pita Bread one at a time, turning them after about 30 seconds per side until they puff slightly, feel supple, and pick up a few soft toasted spots. If they stiffen too fast, lower the heat for the next round so they stay bendable for folding.

   3 min
5. 5

   Make the hot honey

   Stir the Honey, Hot Sauce, and Red Pepper Flakes together in a small bowl and let the mixture sit for about 1 minute so the chilli can bloom through the honey. It should look glossy and thinned just enough to drizzle; if the flakes sit stubbornly on top, stir again until the colour turns evenly amber-red.

   2 min
6. 6

   Heat the Extra Virgin Olive Oil in the same large skillet over medium-high heat until it shimmers and loosens across the base. Lay in the Halloumi in a single layer and leave it alone for about 2 minutes.

   5 min
7. 7

   Turn each piece and cook for another 1-2 minutes until the surface is deep gold with nut-brown edges and the cheese feels springy rather than soft. If the pieces stick, give them another few seconds; they will release when the crust sets.

8. 8

   Spread the lemon yoghurt over the warm Pita Bread.

9. 9

   Tuck the crisp Halloumi on top and scatter the chopped herbs over everything while the cheese is still warm. Finish with the Sumac.

10. 10

    Spoon the hot honey over the halloumi so it catches in the ridges and glistens instead of soaking straight through.

    3 min
11. 11

    Finish and serve

    Lift the flatbreads onto plates and serve them right away while the halloumi stays crisp and the bread still has warmth. The herbs should smell fresh, the yoghurt should stay cool and tangy, and the honey should make each bite taste salty, sweet, and bright at once.

    1 min

Nutrition per serving