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Sabrina Ghayour’s Grilled Halloumi Flatbreads

Serves: 4

Ready in: 15 to 30 mins

As 'the Golden Girl of Persian cookery' prepares to take centre stage at this year’s Woking Food and Drink Festival from 30 August-1 September, the TV chef and author shares some delicious veggie-friendly recipes. This Middle Eastern take on a taco uses homemade flatbreads. For a vegan version, try replacing the cheese with tofu! Recipe extracted from Bazaar: Vibrant Vegetarian and Plant-Based Recipes by Sabrina Ghayour (Mitchell Beazley, £26.00, Photography: Kris Kirkham

Sabrina Ghayour’s Grilled Halloumi Flatbreads Recipe: Live Green & Good


2 250g blocks halloumi cheese
2 tbsp Greek-style yoghurt
5cm piece fresh turmeric, peeled and finely grated
1 garlic clove, crushed
finely grated zest of 1 unwaxed lime
squeeze of lime juice
drizzle of vegetable oil
pul biber chilli flakes, to garnish
Maldon sea salt flakes and black pepper, to taste

For the flatbreads:
30g unsalted butter, melted
175g plain flour
100ml semi-skimmed milk
2 tsp freshly ground black pepper
2 tsp garlic granules
1 tbsp olive oil

For the salsa:
½ small packet (about 15g) of fresh dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp dried barberries
1 avocado, peeled, stoned and roughly diced
2 tsp nigella seeds


  • Cut each block of halloumi into four thick, equal slices. Put the yoghurt, grated turmeric, crushed garlic, and lime zest into a bowl, then 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.
  • When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into four 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 one 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.
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