Halloumi, olive tapenade and spinach flatbreads

Halloumi, olive tapenade and spinach flatbreads

By
From
Three Sisters Bake
Serves
2
Photographer
Helen Cathcart

I love cheese more than any food in the whole world. I can clearly remember the day I encountered halloumi for the first time, barbecued on skewers by an Australian friend. I was immediately hooked on its chewy, squeaky texture. Since then, much time has been spent experimenting with a variety of halloumi-based meals and sandwiches. This is one of my favourites. - Gillian

Ingredients

Quantity Ingredient
1 teaspoon olive oil
250g halloumi cheese, cut into 6 slices
2 Flatbread
50g baby spinach leaves, washed thoroughly and drained
1 lemon, cut into wedges, to serve

For the tapenade

Quantity Ingredient
200g pitted black olives
1 garlic clove
1/2 unwaxed lemon, grated zest and juiced
1 tablespoon capers, rinsed and drained
4 anchovy fillets
3 tablespoons extra virgin olive oil
pinch coarsely ground black pepper
1 tablespoon chopped flat-leaf parsley

Method

  1. Put all the tapenade ingredients into a food processor and whizz for 10–20 seconds (not for too long: you want the tapenade to have a rough texture).
  2. Heat a non-stick griddle pan on a high heat then add the oil. Cook the halloumi slices in the hot pan for 3 minutes on each side until golden brown.
  3. Slice the flatbreads open at one side to make pockets. Spread 2 tablespoons of tapenade in each, topped with 3 griddled halloumi slices and baby spinach leaves.
  4. Squeeze a wedge of lemon over each flatbread and serve immediately.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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