Ingredients
For the Lemon Whipped Feta
- 4 ounces (115g) feta cheese, crumbled
- ¾ cup (170g) full-fat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ⅛ teaspoon black pepper
For the Apple-Fennel Slaw
- 1 small crisp apple, such as Honeycrisp, Pink Lady or Granny Smith, cored and cut into thin matchsticks
- 4 ounces (115g) fennel bulb, very thinly sliced
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- ⅛ teaspoon black pepper
For the Hot Honey Halloumi
- 3 tablespoons (45ml) honey
- ½ teaspoon crushed red pepper flakes, or up to 1 teaspoon for more heat
- 1 teaspoon (5ml) apple cider vinegar
- 8 ounces (225g) halloumi cheese
- 1 teaspoon (5ml) olive oil
To Assemble
- 4 small flatbreads, about 6 inches (15cm) across
- ¼ cup (30g) toasted walnuts, roughly chopped
- Fresh dill or fennel fronds, optional
Equipment
- Blender
- Sharp knife or handheld mandoline slicer
- Small mixing bowl
- Small saucepan
- Large nonstick skillet
- Baking sheet
Method
- Preheat the oven to 375°F (190°C).
- Put the feta, Greek yogurt, lemon juice, lemon zest and black pepper in a blender. Blend until smooth, stopping to scrape down the sides as necessary. Transfer the whipped feta to a bowl and refrigerate it while you prepare the other components.
- Toss the apple matchsticks, sliced fennel, dill, lemon juice, olive oil and black pepper together in a small bowl. Set the slaw aside.
- Combine the honey, crushed red pepper flakes and apple cider vinegar in a small saucepan. Warm over low heat for about 2 minutes, stirring occasionally. Don't let it boil. Remove it from the heat and reserve approximately 1 tablespoon for serving.
- Put the flatbreads on a baking sheet and warm them in the oven for 4 to 5 minutes.
- Pat the halloumi dry and cut it into 8 slices. Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the halloumi and cook for 1 ½ to 2 minutes per side, until deeply golden.
- Reduce the heat to low. Spoon the remaining hot honey over the halloumi and flip the slices once to coat them. Cook for 20 to 30 seconds, then remove the skillet from the heat. Don't leave the glazed cheese in the hot pan because the honey can burn.
- Spread each warm flatbread with one-quarter of the whipped feta. Add one-quarter of the apple-fennel slaw and 2 slices of halloumi.
- Drizzle with the reserved hot honey, then scatter the toasted walnuts and optional dill or fennel fronds over the top. Serve immediately.
Notes
- Halloumi and feta are both salty, so the recipe doesn't need additional salt. Taste the assembled flatbread before adding any.
- For milder hot honey, use ½ teaspoon of crushed red pepper flakes. Increase it to 1 teaspoon if you prefer more heat.
- To use prepared hot honey, replace the honey, pepper flakes and vinegar with 3 tablespoons of bottled hot honey.
- Store the components separately in covered containers in the refrigerator. Use them within 3 days and assemble the flatbreads shortly before serving.
- Don't freeze the assembled flatbreads because the slaw loses its crisp texture and the whipped feta may separate.