Sesame halloumi flatbreads
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Sesame halloumi flatbreads
An easy veggie meal starring sesame-coated halloumi and a simple slaw
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
551Kcal
Fat
23gr
Saturates
10gr
Carbs
48gr
Sugars
18gr
Fibre
10gr
Protein
34gr
Salt
2.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 150g fat-free Greek-style natural yogurt
- small handful mint leaves, shredded, plus extra to serve
- zest and juice of 1⁄2 lime
- 1 medium carrot
- 125g cooked natural beetroot
- 3 tsp olive oil
- 1⁄2 x 225g block light halloumi
- 1 tbsp sesame seeds
- 2 Greek style flatbreads (we used Deli Kitchen)
- 1⁄2 tbsp clear honey
Step by step
- Mix the yogurt, mint and lime zest with seasoning; set aside.
- Grate the carrot and beetroot or slice into matchsticks. Place in a bowl and toss with 1 teaspoon of olive oil and the lime juice. Season well.
- Cut the halloumi into thin slices. Tip the sesame seeds onto a plate and use to coat the halloumi slices, patting to stick.
- Heat a non-stick frying pan and lightly toast the flatbreads, one at a time, on both sides. Remove from the pan and set aside. Add 2 teaspoons of oil and fry the halloumi for about 4 minutes or until golden on both sides. Reduce the heat to low, drizzle in the honey and turn the slices until glazed and caramelised.
- To assemble, spread the warm flatbreads with the minted yogurt before topping with the slaw and sesame halloumi.
Tip
When frying halloumi, use a non-stick pan – that way, you only need a splash of oil. Turn the slices once golden and drizzle with honey for extra caramelisation and flavour.
