Flatbreads with harissa, lime and halloumi
English chef Anna Jones cooks vegetarian food that is surprising, and her recipes are anything but difficult to make. In her new book Vegetarian Year, she takes the reader on a tasty journey through the seasons. For this dish, you marinate the halloumi with rose harissa and lime. Next level, if you ask us.
Anna Jones: ‘Halloumi is very popular. I have never understood the fascination, but I do like the texture when it is prepared properly; lightly charred on the outside and perfectly melted on the inside. In this case, the halloumi is dipped in a marinade of rose harissa and lime and served with a relish of smoky, charred red onions, spicy pomegranate molasses, sweet red peppers and a salty accent of olives. The cooling yoghurt tempers the chilli pepper a little and provides a pleasant contrast with the hot halloumi. This is a perfect recipe for the barbecue. The relish is also delicious on flatbread, veggie burgers and toasted sandwiches.’
How to make flatbreads with harissa, lime and halloumi
1. Mix the halloumi, lime zest, lime juice and harissa together by hand in a bowl until the halloumi is coated. Set the mixture aside.
2. Light the barbecue (or heat a griddle pan over medium-high heat for a few minutes). Let the flames die down a little and grill the onions for 10 minutes until soft and sweet; turn them occasionally (they will become charred on the outside). Grill the peppers until charred as well. Place both in a bowl and cover it with a tea towel while they cool.
3. Meanwhile, stir the harissa, tahini and lime juice into the yoghurt, season the mixture with salt and pepper, sprinkle the sumac over it and place it in the fridge. 4. Finish the relish. Remove the skins from the peppers and discard the seeds. Then peel the onions. Dice the peppers, onions and green olives and mix them with 1 tablespoon of the pomegranate molasses. Taste the mixture and, if necessary, add more pomegranate molasses and a generous pinch of salt and pepper.
5. Stoke the barbecue or return the griddle pan to medium-high heat. Fry the halloumi for 2–3 minutes on each side until charred and soft and melted inside. Meanwhile, heat the flatbreads for one minute on each side on the other side of the barbecue.
6. Divide the halloumi over the breads, cover it with the relish and yoghurt, and scatter over the sesame seeds, mint and a little lettuce.
Title: Vegetarian Year
Author: Anna Jones
Publisher: Fontaine Uitgevers
Price: €34.99
