This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again!
2 x 250g blocks halloumi cheese
2 tablespoons Greek-style yogurt
5cm piece of fresh turmeric, peeled and finely grated
1 garlic clove, crushed
finely grated zest of 1 unwaxed lime
good squeeze of lime juice
1 x recipe Sweet Quick Pickled Onions
pul biber chilli flakes, to garnish
Maldon sea salt flakes and black pepper
For the flatbreads
30g unsalted butter, melted
175g plain flour
100ml semi-skimmed milk
2 teaspoons freshly ground black pepper
2 teaspoons garlic granules
1 tablespoon olive oil
For the salsa
1/2 small packet (about 15g) of fresh dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tablespoon dried barberries
1 avocado, peeled, stoned and roughly diced
2 teaspoons nigella seeds
For the harissa yogurt
250g Greek-style yogurt
1 heaped tablespoon rose harissa
For the Sweet Quick Pickled Onions
1 large red onion, halved and very thinly
sliced into half moons
1 tablespoon caster sugar
1 tablespoon rice vinegar
1 teaspoon pul biber chilli flakes
generous amount of sea salt flakes
Cut each block of halloumi into 4 thick, equal slices. Put the yogurt, grated turmeric, crushed garlic and lime zest into a bowl, add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads.
Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in clingfilm and leave to rest at room temperature for 30 minutes.
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.
To make the Sweet Quick Pickled Onions combine all the ingredients in a lidded plastic container. Close the lid tightly and shake vigorously for a couple of minutes until the onion slices soften, then serve. Keep refrigerated for up to 2 days in a sealed container.
When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin round, about 25cm in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45–60 seconds on each side, or until lightly browned.
In the same frying pan, heat a drizzle of vegetable oil over a medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned.
Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately.