Falafel Spice needn’t be saved solely for falafel. Its aromatic blend gives sweet summer peaches and salty halloumi a wonderfully savoury, Middle Eastern character. Grilling everything until lightly charred brings out the peaches’ natural sweetness, while sharp sumac onions, fresh herbs and rose-scented harissa honey keep each mouthful bright and lively.
These vibrant flatbreads are made for sunny lunches, relaxed garden dinners and sharing straight from a large platter.
Preparation time: 20 minutes
Marinating time: 10 minutes
Cooking time: 15 minutes
Total time: 45 minutes
For the falafel-spiced peaches and halloumi:
4 firm but ripe peaches, stoned and cut into wedges
450g halloumi, drained and cut into thick slices
1 red pepper, deseeded and cut into strips
1 courgette, sliced into ribbons or long strips
2 tablespoons olive oil
2 teaspoons Greenfields Falafel Spice
½ teaspoon Greenfields Aleppo Chilli
½ teaspoon Greenfields Himalayan Pink Salt with Chilli & Lime
For the sumac onions:
1 small red onion, very thinly sliced
Juice of 1 lemon
1 teaspoon Greenfields Sumac
Pinch of Greenfields Himalayan Pink Salt Fine
For the mint yoghurt:
250g thick Greek-style yoghurt
1 teaspoon Greenfields Mint
½ teaspoon Greenfields Garlic Powder
Finely grated zest of ½ lemon
For the rose-harissa honey:
2 tablespoons Greenfields Greek Thyme Honey
1 teaspoon Greenfields Harissa Spice
½ teaspoon Greenfields Rose Water
1 teaspoon lemon juice
To assemble:
4 large flatbreads
40g rocket
2 tablespoons Greenfields Dukkah
1 tablespoon Greenfields Crispy Fried Onions
1 teaspoon Greenfields White Sesame Seeds
A handful of fresh mint or parsley leaves
Lemon wedges, to serve
1. Prepare the onions. Mix the sliced red onion with the lemon juice, sumac and salt. Scrunch gently with clean hands, then set aside to soften while you prepare the remaining ingredients.
2. Make the mint yoghurt. Stir together the yoghurt, dried mint, garlic powder and lemon zest. Refrigerate until needed.
3. Mix the drizzle. Combine the honey, harissa spice, rose water and lemon juice. If the honey is very thick, warm it gently for a few seconds so it becomes easy to drizzle.
4. Season the peaches and vegetables. Place the peach wedges, red pepper and courgette in a large bowl. Add the olive oil, Falafel Spice, Aleppo Chilli and chilli-and-lime salt. Toss carefully until evenly coated.
5. Cook the vegetables. Heat a barbecue or ridged griddle pan over a medium-high heat. Grill the pepper for 5–7 minutes and the courgette for 2–3 minutes, turning until tender and lightly charred. Grill the peaches for approximately 2 minutes on each cut side. Transfer everything to a warm plate.
6. Cook the halloumi. Grill the halloumi for 1–2 minutes on each side until golden, adding it in batches if necessary.
7. Warm the flatbreads. Place the flatbreads on the barbecue or griddle for about 30 seconds on each side.
8. Assemble. Spread each flatbread with mint yoghurt and add rocket, grilled vegetables, peaches and halloumi. Scatter over the drained sumac onions, dukkah, crispy fried onions, sesame seeds and fresh herbs.
9. Finish and serve. Drizzle with the rose-harissa honey and serve immediately with lemon wedges.
Energy: 672 kcal
Protein: 27g
Carbohydrate: 69g
Fat: 33g
Saturates: 16g
Fibre: 7g
Sugars: 23g
Salt: 2.5g
The ingredients used in this recipe could also be used to create…
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