Thursday 7 April 2022


I absolutely adored this veggie friendly twist on a usually pretty meaty Souvlaki and the complexity of flavours and textures it delivered. 

Flatbreads are topped with a sun-dried tomato and caper sort of tapenade, balsamic glaze roasted aubergine chunks, halloumi and homemade tzatziki plus a few slices of raw red onion, yes a few elements to prep but OH SO WORTH IT! Best served with some fries and an Aperol Spritz on the side to get you in the mood for summer!

Serves 2

  • 2 Flatbreads (I used these yummy ones from Waitrose)
  • 220g Halloumi cheese, diced 
  • 1/2 lemon juice
  • 1 medium-size Aubergine, cut into four and sliced.
  • 1tbsp of balsamic glaze
  • 1tbsp olive oil
  • 1/4tsp of salt
  • 1/4tsp of black pepper
  • 1tsp of oregano
  • 120g sun-dried tomatoes with olive oil
  • 2tsp of baby capers 
  • Half a red onion sliced into rings
  • Handful of pomegranate seeds to serve

400g of cucumber (1 medium-sized)
  • 6tbsp of Greek yoghurt
  • 10g of fresh dill, finely chopped
  • 2 garlic cloves, minced
  • Drizzle of lemon juice
  • 1/2tsp of black pepper
  • 1/2tsp of salt
  • 1/4tsp of sugar

  • Begin by soaking diced Halloumi in water with 1/2 lemon juice for a duration of 30 minutes. 
  • Next, prepare Tzatziki. 
  • Grate the cucumber into a bowl then squeeze out the excess juice by using a cloth or sieve.
  • Mix cucumber with 6tbsp of Greek yoghurt, 10g of finely chopped dill, 2 minced garlic cloves. 
  • Drizzle with lemon juice and season with 1/2tsp of black pepper, 1/2tsp of salt and 1/4tsp of sugar. 
  • Rest in the fridge until the serving time.
  • Preheat the oven to 180C. 
  • Mix sliced Aubergine with 1tbsp of balsamic glaze, 1tbsp of olive oil, 1/4tsp of salt, 1/4tsp of black pepper, 1tsp of oregano. 
  • Place on a baking tray and bake for 15-20 minutes.
  • Remove Halloumi cheese from the water and place on a separate baking tray, season with olive oil and place in the oven next to the Aubergine for 10-12 minutes or until golden brown.
  • In the meantime blend 120g of sundried tomato with 2tsp of baby capers and place in a small dish.
  • Heat both sides of flatbread on a frying pan ready to serve. 
  • Spread one side with sun-dried tomato paste. 
  • Add few pieces of roasted Halloumi and aubergine.Add a couple spoons of Tzatziki and garnish with red onion and pomegranate seeds.
  • ENJOY!

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