Miguel’s mushroom & haloumi flatbreads
Fire up the barbecue for the celeb chef’s crowd-pleasing recipe
SERVES 8 Place 500g selfraising flour in a mixing bowl, make a well in centre and add 500g Greek yoghurt. Mix together until ingredients form a dough. If dough is too dry, add more yoghurt; if it’s too wet, add more flour. Add a pinch of salt, pepper, leaves from 6 stems fresh thyme and 4 stems fresh rosemary, and a splash of olive oil to dough and mix lightly with your hands. Sprinkle workbench with flour, place dough on top and knead with your hands until it becomes a smooth ball, being careful not to overwork the dough. Divide dough into 8 equal portions and, using a rolling pin, roll dough into flat, long ovals – you want it thin, but not so thin that you can’t pick it up! Leave to rest on workbench. Cut 2-3 flat mushrooms and a 180g pack haloumi into thick slices, just under 1cm. Score mushroom slices on both sides with shallow, diagonal lines that form a crisscross pattern, taking care not to cut through the mushroom. Add mushroom and haloumi to a bowl with 2-3 tbsp olive oil, extra thyme leaves and 4 minced garlic cloves. Mix well, leave to marinate. Heat barbecue to medium. Brush one side of flatbreads with olive oil and grill oil side down for 4 mins or until grill marks appear on underside. Cook mushroom and haloumi mix on the other side of the barbecue for 4 mins, turning halfway through. When one side of the flatbreads are cooked, turn over and sprinkle with 100g grated mozzarella, divided among the flatbreads. Top with mushroom and haloumi slices, alternating between the two. Dress with fresh thyme leaves and an extra drizzle of olive oil. Remove flatbreads from barbecue, slice and serve on a board with hummus, pesto or baba ganoush.