Za’atar Halloumi Flatbreads with Tzatiki and Greek Sumac Salad

Meat-free, healthy, delicious, and full of some of my favourite Greek flavours, this halloumi dish is a knockout. I love halloumi and by marinading it in a mixture of za’atar, garlic, lemon and finishing it in the pan with a drizzle of honey, you will not be able to resist it.

Serves 3
1. First, marinade the halloumi. Cut a 225g block of halloumi into slices and place in a bowl with a good glug of extra virgin olive oil, 2 tbsp zaatar, the zest and juice of a lemon, 3 crushed cloves of garlic, 2 tsp oregano, 1 tsp chilli flakes and 1 tsp red pepper flakes. Mix well and leave in the fridge until needed.
2. For the tzatiki, peel a cucumber and scoop out the seeds with a teaspoon. Grate the flesh into sieve, sprinkle over 1 tsp of salt and leave to drain for approx. 30 mins to remove excess liquid.
3. Then add the grated flesh to a bowl with 300g full fat Greek yoghurt, a large handful of chopped mint and seasoning.
4. For the tomato and olive greek salad, simply chop 250g tomatoes into small pieces, add a finely sliced red onion, some chopped parsley and some halved kalamata olives. Add the juice of half a lemon, 1/2 tbsp sumac, 1 tbsp red wine vinegar and some salt. Mix well.
5. When you’re ready to serve, fry the halloumi slices in a non-stick frying pan over a medium/high heat until golden on each side and drizzle over 1 tbsp honey for the last minute of cooking. Toast the flatbreads, spread with some tzatziki and top with the tomatoes and olives and some chopped little gem lettuce.