GRILLED HALLOUMI FLATBREADS WITH PRESERVED LEMON & BARBERRY SALSA

Makes: 4

■ 2 x 9-oz (250-g) blocks halloumi cheese

■ 2 tbsp (30 ml) Greek-style yogurt (5-cm) piece of fresh

■ turmeric, peeled and finely grated

■ 1 garlic clove, crushed

■ Finely grated zest of 1 unwaxed lime

■ Good squeeze of lime juice

■ Vegetable oil

■ Quick pickled onions (see recipe)

■ Pul biber chili flakes, to garnish

■ Maldon sea salt flakes and black pepper

For the flatbreads:

■ 2 tbsp (30 ml) unsalted butter, melted

■ 1 1/2 cups (375 ml) all-purpose flour

■ 1/2 cup (125 ml) low-fat milk

■ 2 tsp (10 ml) freshly ground black pepper

■ 2 tsp (10 ml) granulated garlic

■ 1 tbsp (15 ml) olive oil

For the salsa:

■ 1/2 small pack (about 0.5 oz. or 15 g) of fresh dill, coarsely chopped

■ 4 preserved lemons, seeded and very finely chopped

■ 1 tbsp (15 ml) dried barberries

■ 1 avocado, peeled, stoned, and coarsely diced

■ 2 tsp (10 ml) nigella seeds

For the harissa yogurt:

■ 1 cup (250 ml) Greek-style yogurt

■ 1 heaped tbsp (15 ml) rose harissa

1. 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. Let the halloumi slices marinate while you’re making the flatbreads.

2. Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Seal the dough in plastic wrap and let rest at room temperature for 30 minutes.

3. To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside.

4. To make the harissa yogurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve.

5. When you’re ready to cook the flatbreads, preheat a large skillet over medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin disk, about 10 inches (25 cm) in diameter.

6. 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.

7. In the same pan, heat a drizzle of vegetable oil over medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side or until nicely browned.

8. Divide the halloumi between the flatbreads and add a generous dollop of the harissa yogurt on top. Add the salsa and some pickled onions, then sprinkle with some pul biber (chili flakes). Roll up and serve immediately.

SHAKEN SWEET QUICK PICKLED ONIONS

Makes: a small bowlful

■ 1 large red onion, halved and very thinly sliced into half-moons

■ 1 tbsp (15 ml) superfine sugar

■ 1 tbsp (15 ml) rice vinegar

■ 1 tsp (5 ml) pul biber chili flakes

■ Generous amount of sea salt flakes

1. Combine all the ingredients in a lidded plastic container.

2. Close the lid tightly and shake vigorously for a couple of minutes until the onion slices soften, then serve.

3. Keep refrigerated for up to 2 days in a sealed container.