Honey Halloumi Flatbreads with Lemon Yoghurt Dressing
Sorry, I am a little bit behind on my posts again! Any blogging 101 tells you that you should post regularly and consistently but in my schedule that isn't always possible, life happens! It was Little Whisk's third birthday on the 10th so the past couple of weeks has been filled with all things pink and sweet - doughnuts, cake, and candy floss! I started The Wee Scottish Whisk a year ago to commemorate her second birthday so this month also marks the first birthday of the blog. I have learned a lot in the past year about food photography and styling, and whilst I know there is still a long way to go I feel like I am now starting to see some improvement in my images. It is sometimes a struggle as I always feel like there are not enough hours in the day but food is my passion and I am determined to keep working at this to build up more lovely recipes for you to try. I am always my biggest critic and so I am going to be revamping my site over the next few weeks. I am aiming for a totally new look and feel, watch this space.
As well as a new look for the site I would like to give more direction to the recipes that I am bringing you and I would value any feedback from you on what you would like to see more of. Please feel to send me an email or pop a comment on the site to give me your feedback.
This week I am bringing you this recipe for these tasty marinated halloumi flatbreads. Although I am not vegetarian we often eat veggie meals, for a number of reasons, and we have been eating these flatbreads quite a lot recently. I just can't get enough of the sweet and salty honey halloumi combination.
Flatbreads (adapted from a Jamie Oliver recipe):
175g Self raising flour
175g Natural yoghurt
½ Tsp Baking powder
250g Halloumi, sliced
Juice of ½ lemon
2 Tbsp honey
1 Tbsp Olive oil
Lemon and Herb yoghurt dressing:
Juice of ½ lemon
Handful of fresh herbs, roughly chopped
1 Small clove of garlic, crushed
3 Tbsp yoghurt
Salt to taste
Salad and/or couscous to serve
- Whisk together the lemon juice, honey, and olive oil. Place the halloumi in a bowl, or food storage bag, and pour over the marinade. Ideally store in the fridge overnight to marinate the halloumi, although it is still good if you cook it immediately.
- For the flatbreads; put the flour, baking powder, and yoghurt into a mixing bowl and use a fork to bring the ingredients together to form a dough. Then use your hands to bring the dough mixture together and tip onto a floured work surface. Knead for a minute or 2 to continue bringing the dough together. Divide the dough into 4 portions and use a floured rolling pin to roll them out into rounds. The dough can be quite sticky so continue to flour your work surface and rolling pin as necessary.
- Heat a dry griddle pan, or frying pan, to a high heat and fry the flatbreads for a minute or two on either side, until they start to puff up and turn golden brown. To make them extra yummy you can brush them with a little garlic butter.
- Combine the dressing ingredients and set to one side whilst you cook the halloumi.
- Fry the halloumi for approximately 5 minutes on each side, until it starts to turn brown and caramelise. Pour any extra marinade over as they are cooking.
- Serve the flatbreads topped with salad, halloumi and the yoghurt dressing. Also great with some cous cous.