BBQ Glazed Halloumi Flatbreads with Charred Pepper & Sweetcorn Salsa

Wine pairing – Andrew Peace Masterpeace Cabernet Sauvignon 2024 (13%)

Ingredients:

For the halloumi:

• 2 blocks halloumi (approx. 450g)
• Olive oil

For the finishing BBQ glaze:

• 2 tbsp tomato ketchup
• 1 tbsp honey or brown sugar
• 1 tsp smoked paprika
• 1 tsp Worcestershire sauce (veggie version or swap for soy)
• 1 tsp Dijon or yellow mustard
• 1 tbsp cider vinegar or lemon juice

For the flatbreads:

• 250g self-raising flour
• 150g natural yogurt
• 1 tbsp oil + extra for brushing
• Pinch of salt

For the salsa:

• 1 red pepper
• 1 yellow pepper
• 1 corn cob or tin sweetcorn
• 1 red onion
• 1 lime
• Handful coriander (optional)

Method:

Prep the glaze

• Mix all glaze ingredients in a small bowl.

Grill the halloumi

• Slice halloumi into 1.5cm thick slabs. Pat dry and brush lightly with oil.
• Grill over medium-high BBQ heat for 2–3 mins per side until golden and marked.
• Once off the heat, brush both sides with the glaze.

Flatbreads

• Combine flour, yogurt, oil, and salt into a dough. Divide, roll out, and grill 1–2 mins each side until puffed and charred.

Charred salsa

• Grill whole peppers and corn until blackened. Peel, deseed, dice peppers; slice corn off cob.
• Mix with finely diced red onion, lime juice, oil, and chopped coriander.

To Serve:

Layer grilled halloumi on warm flatbreads, top with charred salsa, and drizzle with leftover glaze. Garnish with extra herbs or lime.