These loaded flatbreads are surprisingly filling, but you can add griddled chicken or lamb, roasted vegetables or whatever takes your fancy
Ingredients
- 250g (9oz) halloumi, cut into 12 fingers
- 4 large flatbreads or wraps
- 125g (4½oz) hummus
- 1 tbsp harissa
- ½ small red cabbage, shredded
- 2 carrots, coarsely grated
- 1 small red onion, grated
- 4 medjool dates, stoned (pitted) and chopped
- 1x 400g (14oz) can chickpeas (garbanzo beans), rinsed and drained
- a handful of coriander (cilantro), chopped
- juice of 1 orange
- 2 tbsp olive oil
- 1 red chilli, diced
- 1 tsp grated fresh root ginger
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 200g (7oz/¾ cup) Greek yoghurt
- sea salt and freshly ground black pepper
CRUNCHY SALAD
DRESSING
Directions
- Make the crunchy salad: mix all the ingredients together in a bowl.
- Make the dressing: heat the oil in a small frying pan (skillet) over a low heat. Add the chilli and ginger and cook for 2 minutes, then stir in the seeds. Cook for 1–2 minutes until fragrant. Put the yoghurt in a clean bowl and stir in the chilli, ginger and seed mixture. Season to taste. Gently toss the salad in the dressing.
- 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).
- 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.
