Sharing labneh tzatziki with herby halloumi, sumac & tomato

Name: Sharing labneh tzatziki with herby halloumi, sumac & tomato
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 240 g pack 2 herby halloumi kebabs; 2 tsp olive oil, plus 2 tbsp; 1 pack 2 hand-stretched flatbreads; 300 g pack No.1 Labneh Tzatziki; Cooks’ Ingredients Sumac, to sprinkle; 1 tsp Cooks’ Ingredients Zaatar, plus a sprinkle; ½ cucumber, cut into batons

Charmaine Katz loads the No.1 Labneh Tzatziki dip with seasoned hunks of halloumi from our barbecue range and adds a fresh tomato salad to turn this into a real dipping party. @char.maincourse

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Vegetarian

Serves2
CourseStarter
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

240g pack 2 herby halloumi kebabs
2 tsp olive oil, plus 2 tbsp
1 pack 2 hand-stretched flatbreads
300g pack No.1 Labneh Tzatziki
Cooks’ Ingredients Sumac, to sprinkle
1 tsp Cooks’ Ingredients Zaatar, plus a sprinkle
½ cucumber, cut into batons

For the salad

½ x 250g pack cherry tomatoes, halved
2 salad onions, finely sliced
1 tsp Cooks' Ingredients Sumac
¼ tsp salt
Extra virgin olive oil, to drizzle (optional)

Prepare the salad. Add the tomatoes, salad onions and sumac to a bowl, season with the salt, then toss and set aside.
Remove the cheese from the kebab skewers and cut each into 6 pieces. Set a medium frying pan over a low heat, add 2 tsp olive oil and fry the halloumi gently for 3-4 minutes until browned on all sides. Stir in the herby dressing from the pack. Set aside on a plate, wipe out the pan, then warm the flatbreads in the same pan for about 30 seconds each side.
Meanwhile, spread the tzatziki over a sharing plate and top with the tomato salad, then the halloumi chunks and herby juices. Finish with a sprinkle of sumac and zaatar and a drizzle of extra virgin olive oil, if you like.
Cut the warm bread into strips. Mix 1 tsp zaatar and 2 tbsp olive oil, then spoon it over the bread. Serve alongside the dip, with the sliced cucumbers for scooping.

Cook’s tip

Barbecue the kebabs according to pack instructions until golden brown and soft (cover the skewers with foil so they don’t burn). Warm the breads on the barbecue as well.

Typical values per serving when made using specific products in recipe