Harissa Halloumi Flatbreads with Red Peppers
These harissa halloumi flatbreads are easy to prepare and a super tasty pizza snack!
Prep Time15 minutes mins
Cook Time30 minutes mins
0 minutes mins
Total Time45 minutes mins
Course: Appetizer, Main Course
Cuisine: Middle Eastern
Servings: 4
Calories: 409kcal
- 1 red onion finely diced
- 2 red peppers, preferably ramiro finely diced
- 1 small bunch parsley chopped
- 2 cloves garlic crushed
- 4 teaspoons concentrated tomato puree
- 2 tablespoons harissa
- 4 teaspoons balsamic vinegar
- 1 block halloumi grated
- 2 flatbreads of choice - I used wholemeal khobez
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.
Serving: 4g | Calories: 409kcal | Carbohydrates: 34.7g | Protein: 20.2g | Fat: 20.9g | Saturated Fat: 12.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.9g | Cholesterol: 49.8mg | Sodium: 1015.2mg | Potassium: 389.7mg | Fiber: 3.9g | Sugar: 8.6g | Vitamin A: 181.5IU | Vitamin C: 119.1mg | Calcium: 728mg | Iron: 3mg