Total Time

　　20 minutes

　　These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy.

　　

Ingredients

4 servings

　　250g (9oz) halloumi, cut into 12 fingers

　　4 large flatbreads or wraps

　　125g (4 1/2 oz) hummus

　　1 tbsp harissa

　　

Crunchy salad:

1/2 small red cabbage, shredded

　　2 carrots, coarsely grated

　　1 small red onion, grated

　　4 medjool dates, stoned (pitted) and chopped

　　400g (14oz) can chickpeas (garbanzo beans), rinsed and drained

　　A handful of cilantro, chopped

　　Juice of 1 orange

　　

Dressing:

2 tbsp olive oil

　　1 red chile, diced

　　1 tsp grated fresh root ginger

　　1 tsp cumin seeds

　　1 tsp black mustard seeds

　　200g (7oz / 3/4 cup) Greek yogurt

　　Sea salt and freshly ground black pepper

　　

Step 1

Make the crunchy salad: mix all the ingredients together in a bowl.

　　

Step 2

Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chile and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yogurt in a clean bowl and stir in the chile, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.

　　

Step 3

Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for 2–3 minutes each side until golden brown and crispy on the outside and softened inside. Remove and drain on kitchen paper (paper towels).

　　

Step 4

Warm the flatbreads on a griddle pan or in a low oven and spread them with the hummus. Top with the halloumi and crunchy salad, and dot with harissa. Serve immediately.

　　From The Halloumi Cookbook © 2019 by Heather Thomas. Reprinted with permission by HarperCollins PublishersBuy the full book from HarperCollins or from Amazon.