chicken, halloumi & pepper flatbreads

Chicken & halloumi flatbreads
Chicken & halloumi flatbreads

Sunday lunchtime at our house last weekend was typically chaotic. One of my best buddies had come to stay with her lovely family and I’d decided to cook this fresh-tasting chicken and halloumi dish. I got off to a good start, busying around the kitchen with my pre-prepared ingredients. However, I’d timed the lunch a little late for the excitable three-year-old duo in our midst, so it wasn’t long before feelings began to run high. Add a smashed a bowl of roasted vegetables to the mix and you have a recipe for a slightly frenetic cooking session. Thankfully, with all hands on deck and some houmous and flatbreads flung in the direction of our hungry offspring, we all eventually sat down to an enjoyable meal.

This tasty platter is a great lazy weekender as you can marinate the chicken and roast the vegetables up to a day in advance. In fact, the chicken tastes all the better having spent a night marinating in the fridge. All you then have to do at the last minute is cook the chicken and the halloumi. You may choose to barbecue or grill the halloumi instead of cooking it in the oven, although whenever I do this, most of it tends to end up in the barbecue coals or the bottom of the grill pan.

I usually serve this dish with salad, houmous and Cucumber and herb yoghurt dip. Another addition that I think is essential is pickled green chillis from a jar – the kind that you might have had with a late-night kebab. If you’d like to make the meal a little more substantial, you could also serve it with Lemon and herb couscous.

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Chicken, halloumi & pepper flatbreads
Instructions
  1. If you're using a traditional barbecue, light the grill.
  2. Preheat the oven to 180C/Gas 6.
  3. Place the chicken in a bowl with the yoghurt, the lemon juice, the coriander, the garlic, the smoked paprika, the cumin and ½ tbsp oil. Stir to combine. Cover the bowl and place in the fridge.
  4. Arrange the pepper and onion on a baking sheet. Drizzle over the remaining 2 tbsp oil. Place in the oven and roast for 10 minutes.
  5. While the vegetables are roasting, arrange the halloumi on another baking sheet. Once the vegetables have been in the oven for 10 minutes, place the second baking sheet in the oven (without removing the pepper and onion). Set a timer for 15 minutes.
  6. Meanwhile, if you aren't using a barbecue, set the grill to a medium-high heat.
  7. Season the marinated chicken with salt and stir to combine. Thread the chicken pieces onto a skewer. Grill or barbecue for 5-6 minutes on each side.
  8. Place the flatbreads/pittas in the oven and warm for 3-4 minutes.
TO SERVE
  1. Arrange the roasted vegetables, halloumi and chicken on a serving platter. Sprinkle the mint over the halloumi. Serve the platter with the warm flatbreads/pittas.
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