Harissa and Halloumi Stuffed Flatbread Parcels

Ingredients

• 4 flatbreads
• 250 g halloumi
• 2 tbsp harissa paste
• 200 g roasted red peppers from a jar
• 100 g baby spinach
• 1 clove garlic clove
• 2 tbsp olive oil
• 150 g Greek yoghurt
• 1 lemon

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Slice the halloumi into 1cm slabs and pat dry. Toss with harissa paste and set aside.

2. 2

   Drain and slice the roasted peppers. Finely chop the garlic and stir into the olive oil with a pinch of salt.

3. 3

   Place each flatbread on a sheet of foil. Scatter spinach down the centre of each, then top with sliced peppers and harissa halloumi.

4. 4

   Fold the flatbreads over the filling and wrap tightly in foil. Bake for 15 minutes until the halloumi is soft and the bread is crisp.

5. 5

   Meanwhile, stir the lemon zest and juice into the Greek yoghurt and season.

6. 6

   Unwrap the parcels and serve with the lemony yoghurt for dipping and a cucumber salad alongside.