Smoky Halloumi & Tenderstem Flatbread Wraps with Lemon-Tahini Slaw
Charred tenderstem, smoky halloumi and crisp slaw are wrapped in warm flatbreads with a quick lemon-tahini drizzle.
- 300 g tenderstem broccoli
- 200 g halloumi
- 2 pc flatbreads
- 60 g red onion
- 100 g carrot
- 150 g cucumber
- 40 g tahini
- 1 pc lemon
- 80 g plain yoghurt
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat a griddle pan or frying pan until very hot. Toss the tenderstem with 1 tbsp olive oil, 1 tsp smoked paprika, and a pinch of salt. Char for 4–6 minutes, turning once, until lightly blistered but still crisp-tender.
- Step 2
Pat halloumi dry and cut into 1 cm slabs. Pan-fry in the same hot pan (add 1 tsp olive oil if needed) for 2–3 minutes per side until deeply golden. Sprinkle with remaining 1 tsp smoked paprika and 1 tsp cumin, then remove.
- Step 3
Make the lemon-tahini slaw: finely slice red onion; grate carrot; dice cucumber. Toss with white wine vinegar and a pinch of salt, then rest 5 minutes so it softens slightly.
- Step 4
In a bowl, stir tahini with yoghurt, the juice of 1/2 lemon, and 1–2 tbsp cold water to make a thick but pourable dressing. Add a pinch of salt to taste.
- Step 5
Warm the flatbreads in the griddle pan for 20–30 seconds per side. Assemble: spread a little tahini-yoghurt on each flatbread, add charred tenderstem and halloumi, then pile on the lemony slaw. Squeeze over a little more lemon and fold to wrap.
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