Hummus, halloumi, harissa, the three h’s of the fertile crescent!
This is some 5 star, class A action right here – that’s ready in about 15 mins flat.
Kicking off International Veggie Month in style, don’t you think. I say kicking off, we’re a few days late, true to form and unapologetically so.
15 mins | serves 2 | quick time
4 Middle Eastern flatbreads
1 block halloumi, sliced
6 tbsp hummus
1/2 cucumber, peeled and ribboned
2 tbsp harissa
2 tbsp runny honey
1 lemon, juiced
handful flat-leaf parsley, finely chopped plus sprigs for garnish
Warm the flatbreads in the oven. Whisk the dressing ingredients together. For the cucumber, it’s easiest to keep it whole, peel one half of it lengthways, and just keep peeling ribbons til you reach the core. When done, lop the core off and you have half a pristine cucumber left.
Fry the halloumi until golden. Spread the hummus over the flatbreads, whack the halloumi on top, add the ribbons of cucumber and a good drizzle of dressing. Roll it like a wrap or keep it flat and get in face first!
A Janine Ratcliffe writing for Olive classic, from May 2016.