As a professional chef with years of experience crafting fresh Mediterranean-inspired dishes, I recommend trying this halloumi bread salad. Homemade crispy flatbreads elevate it to a standout treat.
Serves 4 as a starter | Prep time: 45 minutes + 30 minutes resting
Ingredients
• 200 g flour + extra for dusting
• 1 tbsp sunflower oil
• 40 g grated halloumi
• 4 spring onions
• 2 sprigs mint
• 1 garlic clove
• 4 tbsp lime juice
• 4 tbsp olive oil
• 1 pinch brown sugar
• 2 limes
• oil
• 8 kaffir lime leaves
• 75 g arugula
Extra needed: grill pan
Instructions
Sift the flour with 1 tsp salt onto your work surface. Form a mound and create a well in the center. Add 150 ml lukewarm water and gently mix into a smooth dough. Knead in the sunflower oil and grated halloumi, then shape into a ball. Cover and let rest in a warm spot for 30 minutes.
Divide the dough into 8 pieces and roll each out thinly on a floured surface. Cook the flatbreads in a hot non-stick pan for 1-2 minutes per side until golden and crisp. Set aside to cool.
Scrub the limes under cold water and pat dry. Halve them and brush the cut sides with oil. Heat a grill pan and char the lime halves until browned with grill marks. Briefly grill the kaffir lime leaves until lightly crisped. Slice spring onions into rings, finely chop mint leaves, and mince the garlic. Whisk the dressing: lime juice, olive oil, brown sugar, salt, and pepper. Stir in garlic, mint, and spring onions. Rinse and dry the arugula, then tear into large pieces.
Break the cooled flatbreads into chunks. Arrange on plates with grilled limes, lime leaves, and arugula. Drizzle generously with the zesty dressing.
Enjoy your meal!
Recipe developed by Loes van de Mosselaar | Image: www.stockfood.nl
