Halloumi Souvlaki

Golden grilled halloumi with roasted aubergine, sun-dried tomato and caper tapenade, red onion and tzatziki, wrapped in warm Greek flatbread.

Prep Time15

Cook Time25

Desalting Halloumi30

Total Time40

Servings: people

Calories: 644kcal

Cost: $12

4 Greek flatbreads
220 g Greek Halloumi cheese - sliced into 1cm pieces
1/2 Lemon - juice, for the cooked halloumi
1 Aubergine - medium-sized, cut into four lengthways and sliced
1 tbsp Balsamic Glaze - (if not available dissolve 2tsp of brown sugar in 2tbsp of balsamic vinegar)
2 tbsp Olive oil - divided
1/4 tsp Salt
1/4 tsp Black pepper
1 tsp Oregano
120 g Sun-dried tomatoes - in oil, drained
2 tsp Capers
1/2 Red onion - sliced into rings
150-200 g Tzatziki

If your halloumi is very salty, slice it into 1 cm pieces and soak in cold water for 20-30 minutes, then drain and pat it thoroughly dry.
Heat the oven to 240°C (465°F). Toss the sliced aubergine with 1 tbsp of the olive oil, the balsamic glaze, salt, pepper and oregano. Spread on a tray and roast for 15-20 minutes, until soft and golden.
Brush the halloumi with the remaining 1 tbsp oil and grill it until golden and charred at the edges: under the hot oven at 240°C for about 8-10 minutes, in the air fryer at 200°C (400°F) for 8-10 minutes, or on the barbecue with the pieces threaded onto skewers. Squeeze over the lemon juice.
Blitz the drained sun-dried tomatoes and capers into a rough, spreadable paste and set aside.
Warm the flatbreads on both sides in a dry pan. Spread each with the sun-dried tomato and caper tapenade, then layer with the roasted aubergine, grilled halloumi, red onion rings and a generous spoon of tzatziki. Wrap and enjoy!

Soaking: soaking halloumi in cold water for 20-30 minutes draws out some of the salt and softens it slightly - optional, but handy if your halloumi is very salty. Drain and pat dry before grilling.
Three ways to cook it: a hot oven at 240°C, an air fryer at 200°C (400°F), or the barbecue on skewers - all give golden, charred edges.
Aubergine: its spongy texture soaks up the balsamic and oil, turning silky and savoury.