On Wednesday my husband texted me this Tim Dowling article lauding the versatility of halloumi. It was well timed coming on the back of our halloumi and avocado salad with a walnut pangrattato a few days ago. We had been discussing the need to find more halloumi recipes and here rather conveniently was a list of 17.
It was Anna Jones' harissa and lime halloumi with flatbreads also published in The Guardian (back in August 2016) that I plumped for this evening, attracted by the relish and harissa yoghurt suggestions to serve alongside.
Having enjoyed success with my flatbreads yesterday I chose not to make Anna Jones' frying pan yoghurt flatbreads, instead modifying yesterday's recipe with the addition of a tsp of ground coriander, a tsp of garlic powder and some fresh coriander sprinkled over the bread at the end.
The garlic and coriander version was the perfect accompaniment to the rose harissa and lime dipped halloumi, loaded with onion relish, harissa yoghurt, sesame seeds and salad.