Ingredients

4 store-bought pita breads or homemade flatbreads (see instructions below)

300 g self-raising flour, plus extra for dusting

250 g full-fat Greek yoghurt

½ tsp sea salt flakes (optional)

50 g feta, finely crumbled

2 tbsp finely chopped fresh mint

2 tbsp fresh lemon juice

½ tsp sea salt flakes

¼ tsp freshly cracked black pepper

400 g halloumi, sliced into 2 cm (¾ inch) pieces

2 tsp dried oregano (or dried thyme)

¼ tsp freshly cracked black pepper

1 tsp sweet paprika

1 pinch chilli powder (optional)

2 tbsp olive oil

115 g honey

½ red onion, finely sliced

¼ bunch dill, leaves picked

¼ bunch mint, leaves picked

¼ bunch flat-leaf parsley, leaves picked

60 g pomegranate seeds

Instructions

Step 1: To make homemade flatbreads (optional), combine self-raising flour, Greek yoghurt, and sea salt (if using) in a large bowl. Mix with a spoon until the mixture looks like large flakes.

Step 2: Knead the dough in the bowl with your hands for 1–2 minutes until it forms a sticky ball. Dust hands and surface with flour as needed.

Step 3: Dust a clean surface with flour, transfer the dough, and divide it into eight equal portions. Roll each into a ball.

Step 4: Re-flour the surface and the tops of dough balls. Roll each into a circle or oval about 3 mm (⅛ inch) thick with a rolling pin; rustic edges are fine.

Step 5: Heat a large non-stick frying pan over medium heat. Cook flatbreads one by one for 2–3 minutes per side until golden and puffed slightly. Set aside.

Step 6: Make the mint yoghurt sauce by mixing 250 g Greek yoghurt, crumbled feta, chopped mint, lemon juice, sea salt, and pepper in a bowl. Cover and refrigerate until ready to serve.

Step 7: In a large bowl, toss halloumi slices with oregano, black pepper, paprika, chilli powder (if using), and 1 tablespoon olive oil to coat evenly.

Step 8: Heat the frying pan over medium heat, add remaining 1 tablespoon olive oil, then halloumi slices. Cook for 2 minutes on each side until golden brown.

Step 9: Turn off heat, pour in honey, and toss halloumi with tongs for 1–2 minutes until honey bubbles and thickens. The halloumi will soften slightly but not melt.

Step 10: Assemble the wraps by spreading each flatbread with a generous amount of mint yoghurt sauce. Top with sliced red onion, honey-coated halloumi, fresh herbs (dill, mint, parsley), and pomegranate seeds.

Step 11: Drizzle with extra honey from the pan and serve immediately while the halloumi is hot.

Tips & Variations

For a smoky flavor, try grilling the halloumi instead of frying.

Substitute dried thyme for oregano if preferred.

Add a pinch of chilli powder or fresh chopped chillies for extra heat.

Use store-bought pita for convenience or make your own flatbreads for a rustic touch.

The mint yoghurt sauce can be made a day ahead to develop more flavor.

Swap pomegranate seeds with fresh fruit like diced figs or grapes for seasonal variation.

FAQs

Can I use a different cheese instead of halloumi?

Halloumi’s unique texture and ability to hold its shape when cooked make it ideal for this recipe. You could try grilling paneer as an alternative, but softer cheeses won’t work well.

Is it necessary to make the flatbreads from scratch?

No, store-bought pita breads or flatbreads work perfectly fine and save time. The homemade version adds a rustic touch and freshness if you have the time and ingredients.