HALLOUMI SOUVLAKI

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

INGREDIENTS

• 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

FOR THE TZATZIKI 

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

METHOD 

• 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!