ROSE HARISSA AUBERGINE & HALLOUMI FLATBREADS WITH HOMEMADE TZATZIKI

This is yet another fabulous and quick dinner for a hot summer's day!

A fluffy flatbread gets topped with homemade tzatziki, rose harissa coated roast aubergine, grilled halloumi, fresh tomatoes, pomegranate seeds and the most scrumptious pickled red onion, to create a sort of open, Middle Eastern inspired wrap.

It's packed full of flavours with minimal cooking involved (no one's got time to make flatbreads from scratch while we have this weather!) and a new quick supper favourite of mine..enjoy!

SERVES 2

INGREDIENTS

ROSE HARISSA AUBERGINE

• 2 aubergines 
• 2 tablespoons harissa (belazu rose harissa is best) 
• 2 tablespoons yogurt 
• 1 tablespoon olive oil 
• 1 teaspoon salt 
• 1 teaspoon garlic powder

PICKLED RED ONION

• 1/2 large red onion thinly sliced 
• 1 teaspoon sugar 
• 100ml water
• 100ml red wine vinegar

TZATZIKI

• 4 tablespoons Greek yogurt
• 1 garlic clove, minced
• 100g grated cucumber 
• 3/4 tablespoon olive oil 
• Salt to taste 

TO SERVE

• 2 flatbreads (I love these roasted garlic flatbreads from Waitrose)
• 250g halloumi 
• Cherry tomatoes, halved 
• Mint
• Pomegranate seeds
• Salad 

METHOD

• Add your sliced red onion into a bowl and add the rest of the ingredients, leave on the side to pickle while you make the rest. 
• Pre-heat your oven to 200C fan. 
• Slice your aubergine lengthways into thin slices about 5cm wide and 1cm thick. 
• Add them to a mixing bowl with the rest of the ingredients and mix until the aubergine is well coated. 
• Place aubergine on a baking tray lined with baking paper and space out evenly. 
• Place in the oven and cook for 20 - 25 minutes flipping over half way through to cook evenly. 
• Cut your halloumi into thin slices and grill on a non stick pan on medium heat for 1 minute on each side until starting to brown. 
• Once cooked place on the side, ready to assemble. 
• Mix together the tzatziki ingredients and place on the side ready to assemble. 
• Drain the red onions from the mixture and place on the side ready to assemble. 
• Warm up your flatbreads for a couple of minutes in the oven
• Assemble your flatbrea -  place 1 tablespoon of tzatziki on the flatbread, then layer on your aubergine, halloumi & pickled onions. 
• Add pomegranate seeds, mint, cherry tomatoes and salad to serve.