Watermelon and halloumi salad, chilli roasted tomatoes, whipped feta, and Aleppo pepper dressing with flatbreads.
Ingredients
Salad
• 1 small watermelon, peeled and cut into bite size cubes.
• 1 packet of halloumi
• 1 kos lettuce, washed.
• Mint leaves for garnish
Halloumi
• 1 packet of halloumi, sliced.
• Olive oil
• ½ teaspoon dried oregano
Chilli roasted tomatoes.
• 1 punnet cherry tomatoes
• 1 tablespoon chilli oil
• 1 red chilli, sliced.
• 2 cloves garlic peeled and thinly sliced.
Dressing
• 100g block of feta cheese
• 300ml natural yoghurt
• ½ teaspoon Aleppo pepper
• 2 tablespoons honey
Flatbreads
• 350g self-raising flour
• 1 teaspoon of baking powder
• 330g natural yogurt
• 1 teaspoon of garlic granules
• ½ teaspoon Aleppo pepper
• A little extra flour for rolling out.
Method
1. Flat bread dough: Combine all ingredients in a large bowl, and using a spoon combine the ingredients to form a dough. Leave to the side to rest for 10 minutes.
2. Dressing: Place all the ingredients for the dressing into a food processor and blitz until combined, alternatively, you could use a stick blende. Place dressing in the fridge to chill.
3. Chilli roast tomatoes: Place all the ingredients for the chilli roast tomatoes into a bowl and stir to make sure the tomatoes have been coated in the chilli oil, then transfer to a lined baking tray and place in a preheated oven 160°C approx. 20 minutes.
4. Halloumi: Mix the dried oregano and a few tablespoons of olive oil, then mix with the sliced halloumi. Char grill or fry the halloumi slices until warmed through and have a bit of colour.
5. Divide up your flatbread dough into 10-12 pieces, then roll out quite thin and dry fry in a nonstick pan until lightly coloured and cooked through.
6. Dress the Kos lettuce with the feta dressing and place in a large serving bowl or platter, then layer up with watermelon, halloumi, and chilli roasted tomatoes (use the cooking juices from the tomatoes as well for extra flavour) then garnish with torn mint leaves.
