Honey-covered cubes of golden halloumi are layered on toasted flatbread, fresh greens & pickled onion. Dollop over the cumin-infused yoghurt, fresh coriander & toasted flaked almonds, and you have ticked making a delicious dinner off your ‘to do’ list, Chef!
Bertha’s Honey & Halloumi Flatbread
Bertha’s Honey & Halloumi Flatbread
with pickled onions
Hands on Time: 10 - 30 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Almonds
- Dried Chilli Flakes
- Flatbread/s
- Flatbreads
- Fresh Coriander
- Ground Cumin
- Halloumi Cheese
- Honey
- Lemon Juice
- Low Fat Plain Yoghurt
- Pickled Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Tea Towel
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY YOGHURT
In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC FLATBREAD
Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the Honey. Dollop with the cumin yoghurt, scatter over the Almonds and garnish with the coriander.
Almonds - 10g
Low Fat Plain Yoghurt - 50ml
Ground Cumin - 2,5ml
Dried Chilli Flakes - 5ml
Lemon Juice - 10ml
Flatbread/s - 1
Halloumi Cheese - 80g
Salad Leaves - 20g
Pickled Onions - 20g
Honey - 30ml
Fresh Coriander - 3g
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY YOGHURT
In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC FLATBREAD
Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the Honey. Dollop with the cumin yoghurt, scatter over the Almonds and garnish with the coriander.
Almonds - 20g
Low Fat Plain Yoghurt - 100ml
Ground Cumin - 5ml
Dried Chilli Flakes - 10ml
Lemon Juice - 20ml
Flatbread/s - 2
Halloumi Cheese - 160g
Salad Leaves - 40g
Pickled Onions - 40g
Honey - 60ml
Fresh Coriander - 5g
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY YOGHURT
In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
FANTASTIC FLATBREAD
Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the Honey. Dollop with the cumin yoghurt, scatter over the Almonds and garnish with the coriander.
Almonds - 30g
Low Fat Plain Yoghurt - 150ml
Ground Cumin - 7,5ml
Dried Chilli Flakes - 15ml
Lemon Juice - 30ml
Flatbreads - 3
Halloumi Cheese - 240g
Salad Leaves - 60g
Pickled Onions - 60g
Honey - 90ml
Fresh Coriander - 8g
ALL THE Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
YUMMY YOGHURT
In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside.
TOAST
Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel.
HALLO HALLOUMI
Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel.
NAAN CAN COMPARE
Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the Honey. Dollop with the cumin yoghurt, scatter over the Almonds and garnish with the coriander.
Almonds - 40g
Low Fat Plain Yoghurt - 200ml
Ground Cumin - 10ml
Dried Chilli Flakes - 20ml
Lemon Juice - 40ml
Flatbreads - 4
Halloumi Cheese - 320g
Salad Leaves - 80g
Pickled Onions - 80g
Honey - 125ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Bertha’s Honey & Halloumi Flatbread?
The preparation time for Bertha’s Honey & Halloumi Flatbread with pickled onions is between 10 and 30 minutes.
What is the total time required to make Bertha’s Honey & Halloumi Flatbread with pickled onions?
The total time required to make Bertha’s Honey & Halloumi Flatbread with pickled onions is between 25 and 45 minutes.
How many servings does Bertha’s Honey & Halloumi Flatbread provide?
4 servings
What are the main ingredients in Bertha’s Honey & Halloumi Flatbread?
Almonds, Dried Chilli Flakes, Flatbread/s, Flatbreads, Fresh Coriander, Ground Cumin, Halloumi Cheese, Honey, Lemon Juice, Low Fat Plain Yoghurt, Pickled Onions, Salad Leaves
What is the nutritional information of Bertha’s Honey & Halloumi Flatbread?
Calories: 826, Carbs: 90 grams, Fat: grams, Protein: 32.2 grams, Sugar: 38.3 grams, Salt: 1314 grams
How do I prepare Bertha’s Honey & Halloumi Flatbread?
FANTASTIC FLATBREAD: Assemble the flatbread by placing down the salad leaves. Top with the pickled onions and scatter over the halloumi, drizzled with the honey. Dollop with the cumin yoghurt, scatter over the almonds and garnish with the coriander. TOAST: Return the pan to medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side. Remove from the pan and set aside, covering with a clean dish towel. HALLO HALLOUMI: Return the pan to medium heat with a drizzle of oil. Fry the halloumi until crispy and golden, 1-2 minutes per side (shifting occasionally). Remove from the pan and drain on paper towel. YUMMY YOGHURT: In a small bowl, combine the yoghurt, the ground cumin (to taste), the chilli flakes (to taste), the lemon juice (to taste) and seasoning. Loosen with water in 5ml increments until a drizzling consistency. Set aside. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Bertha’s Honey & Halloumi Flatbread?
Almonds, Dried Chilli Flakes, Flatbread/s, Flatbreads, Fresh Coriander, Ground Cumin, Halloumi Cheese, Honey, Lemon Juice, Low Fat Plain Yoghurt, Pickled Onions, Salad Leaves
How many calories does Bertha’s Honey & Halloumi Flatbread have?
826 calories
How much fat content does Bertha’s Honey & Halloumi Flatbread have?
grams
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