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Roasted Halloumi Flatbread
A roasted Middle Eastern flatbread with grilled halloumi, red onion, eggplant and cucumber, finished with tahini, cumin and sumac, served over basmati rice.
Ingredients
Instructions
Slice the halloumi and grill it over medium-high heat until well browned, about 6 minutes.
Add the red onion, eggplant and cucumber, cooking until softened, about 7 minutes.
Stir in the tahini, cumin and sumac for 4 minutes.
Cook the basmati rice separately and fluff with a fork.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
