Recipe feeds 2 people as a main course or 4 as a sharing starter

Ingredients

For the halloumi

  • 2 blocks of halloumi
  • 2 banana shallots
  • 2 cloves of garlic
  • 2 tbsps olive oil
  • Sundried tomato paste
  • 1 tsp ras el hanout spice mix
  • Tin of pulped tomatoes or jar of pasatta
  • 2 small skinned red peppers (from a jar if easier)
  • 1 heaped teaspoon of rose harissa
  • Green olives (optional)
  • Zest of 1 lemon
  • Bunch of parsley

For the flatbreads

  • 175g natural yoghurt
  • 175g self-raising flour
  • ½ tsp baking powder

Process

Halloumi

  1. Chop the shallots and garlic. Start by softening the shallots in the oilve oil in a saute pan (or a casserole that can be then put straight in the oven).
  2. Once the onions are translucent, add the garlic and saute for another minute or so. Add the tomato paste, harissa paste, ras el hanout and continue to saute for a further minute.
  3. Now add the passata or tinned tomatoes. Chop the skinned peppers and add to the sauce. Simmer the sauce for 15 minutes until slightly thickened
  4. Take the blocks of halloumi and lay one at a time on top of two wooden spoons. Cut down through the halloumi until you hit the spoons (about 2/3rds of the way into the halloumi block) and repeat all the way along to get the hasselback shape. Repeat with the second block.
  5. In an ovenproof dish, pour the sauce into the bottom, add green olives if using and nestle the halloumi into the sauce – leaving the hasselback part exposed. Drizzle with a little oilve oil and bake in the oven for 40 minutes.
  6. To finish, chop some flat leaf parsley and zest a lemon. Scatter on top of the finished dish and serve with the flatbreads for dunking!

Flatbreads

  1. Mix the flour and baking powder together. Add the flour and mix into a sticky dough. Flour a work surface and roll out individual sized flatbreads.
  2. Heat a griddle pan (flat or ridged) and put the flatbread direct onto the pan and flip them over when the bread starts to puff a little and gets some colour on the first side. Cook the second side until it is coloured too. Keep warm whilst you cook the rest.