Preheat oven to 225C/450F. Heat 1 tablespoon olive or rapeseed oil in a large frying pan. Add the onion to the pan along with a pinch of salt and saute for 5-10 minutes until softened.
1 red onion
Add the peppers to the pan and saute for 5-10 minutes until softened. Add the parsley and garlic and cook for another minute.
2 red peppers, preferably ramiro, 1 small bunch parsley, 2 cloves garlic
Add the tomato puree, harissa, balsamic vinegar and 2 tablespoons water and cook for 1-2 minutes until a thick paste has formed. Season with salt to taste.
4 teaspoons concentrated tomato puree, 2 tablespoons harissa, 4 teaspoons balsamic vinegar
Spread the mixture over the flatbreads and top with the grated halloumi.
1 block halloumi, 2 flatbreads of choice - I used wholemeal khobez
Bake for 5-10 minutes until the cheese is golden and serve immediately.