This is an assembled breakfast rather than a one-pan dish. Sear the halloumi until browned, warm the flatbreads, and let everyone add the fresh toppings at the table. Makes four.
Serves: 4
Prep: 15 minutes
Cook: 10 minutes
Ingredients
- 4 small flatbreads or pitas
- 8 ounces halloumi, cut into 1/3-inch slices
- 1 tablespoon olive oil
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh mint
- 1 small cucumber, thinly sliced
- 1 cup cherry tomatoes, quartered
- 1/4 teaspoon black pepper
- 4 large eggs, optional
Method
- Stir the yogurt, lemon juice, mint, and black pepper together in a small bowl. Set aside while preparing the other ingredients.
- Warm the flatbreads in a dry skillet over low heat for about 30 seconds per side. Wrap in a clean towel to keep warm.
- Heat olive oil in the skillet over medium heat. Add halloumi in one layer and cook for 1 to 2 minutes per side until golden. Transfer to a plate.
- If using eggs, fry them in the same skillet until the whites are fully set, cooking the yolks longer if preferred.
- Spread mint yogurt over each warm flatbread. Add halloumi, cucumber, and tomatoes. Top with an egg if desired and serve immediately.
Variations
Use grilled zucchini in place of cucumber or add chopped parsley. If halloumi is unavailable, use thick slices of paneer and season them with a pinch of salt.
Storage and reheating
Store the yogurt, vegetables, and cooked halloumi separately in covered containers for up to 3 days. Reheat halloumi in a skillet and assemble just before eating.
For breakfast planning, use the early-start breakfast prep guide and weekly breakfast grocery list. Save fresh produce and cheese to the Lucru Home meal planner.
