Grilled halloumi flatbreads topped with preserved lemon-avocado-barberry salsa
Updated: Apr 25, 2021
I was looking for a sandwich type dish for dinner, something that was different, delicious and satisfying. This dish meets all those criteria. Thin flatbread, I used naan, topped with marinated and sauteed halloumi cheese and topped with a delicious salsa, quick pickled onions and harissa yogurt. I always want more of this.
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For more recipes from this cookbook click here.
The marinated halloumi:
2 blocks halloumi cheese. Can substitute paneer or tofu if desired.
2-3 tablespoons yogurt, Greek or regular
1 inch fresh turmeric, or 1 teaspoon turmeric powder
1 garlic clove
Zest and juice of 1 lime
Salt to taste
2 tablespoons olive oil
2-3 flatbreads, naan, pita or flatbread of choice
Pickled onions (see recipe)
Salsa (See recipe)
Preserved lemon-avocado-barberry salsa
10-12 strande fresh dill, minced
1 large or 2 small avocados, diced
1/2-1 preserved lemon, diced. Available at any Mediterranean store or on Amazon.
2 tablespoons dried barberries. Available at any Mediterranean store or on Amazon.
1 teaspoon nigella seeds, toasted
A large glug of olive oil
Salt to taste
1/2 large red onion, thinly sliced
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon Aleppo pepper or Urfa pepper. Available at any Mediterranean store or on Amazon.
Salt to taste
Rose harissa yogurt
1 cup Greek yogurt or plain yogurt
2 teaspoons rose harissa or plain harissa
To marinate the cheese: Cut the blocks of halloumi cheese into thin slices. Add the yogurt, lime zest, lime juice, garlic, turmeric and salt to a small blender and puree till very smooth. Pour over the halloumi slices and marinate for at least 1 hour or longer.
To make the salsa: Add all the ingredients together and mix well, mashing the avocados slightly. Taste and adjust for salt and sourness.
To make the pickled onions: Add all ingredients together and mix well. Pickle at room temperature for at least 1 hour, shaking or stirring them occasionally.
To make the yogurt harissa: Mix ingredients together.
To assemble and serve: Heat a frying pan, non-stick preferred, add a dash of olive oil and fry the marinated halloumi cheese, without the liquid till browned, about 4 minutes for the first side and 1 minute for the second side. Add the fried halloumi cheese to the top of the naan bread. I now broil it in the oven for 1-2 minutes to heat the naan bread, though this step is not required. Top with the salsa, and the pickled onions. Add a few dollops of the yogurt on top and serve immediately.