I’m so obsessed with The Lebanese Kitchen cookbook, an amazingly thoughtful 30th birthday present from my friends. Currently, the cookbook goes everywhere with me, even though it’s 508 pages long and heavy like a brick. It’s the closest thing I have to a child at the moment, considering how much love and care I’m giving it.
The first chapter, the “Mezze” chapter is out of control and I’m intending to make as many of these recipes as possible.
One of the first recipes I tried was an incredibly simple one and quite frankly, it’s inspired.
Halloumi and Avocado Flatbreads
What you’ll need:
- Some large round flatbreads like naan or pita*
- Half a brick of halloumi cheese (or the whole thing depending on how many you’re making)
- One small bag of mangetout green beans, trimmed and blanched for 2 minutes.
- One avocado (still a bit firm, not overly ripe)
- Some chopped mint
- The juice of one lemon
- A generous sprinkling of za’atar (get some)
What to do:
Heat up a stovetop griddle pan, your BBQ or a George Foreman Grill, and lightly brush the flatbreads with some olive oil.
Grill the breads for about 2 minutes on each side, and remove. Slice your halloumi into rectangles, make sure they’re not too thin or they’ll melt on the griddle. Sprinkle the za’atar all over the halloumi and grill for a couple minutes on each side.
Top the flatbreads with halloumi, the mangetout beans, slices of avocado and some fresh herbs. Squeeze lemon juice all over and dig in! We ate ours with our hands like mini pizzas!
*The pita I used, pictured above, wasn’t good enough. Don’t skimp on the flatbreads. I was starved for choice at my local grocery store and I won’t make this mistake the next time I use the recipe.