Fennel seed, chamomile & honey halloumi flatbread

Fragrant, sweet, sticky halloumi flavoured with toasted fennel seeds, served in a wrap with fresh fennel and orange slaw.

This recipe is inspired by a halloumi dish I ate at a restaurant in London recently, Bubala. It was a large chunk of halloumi with fennel seeds, chamomile and loads of honey. It was so delicious.

Now I really doubt they used chamomile tea for theirs, and I might sound mad, but actually it works really well, as cooking halloumi in a liquid/soaking it before cooking gives it a really nice texture.

I served it in a flatbread wrap with yogurt and a quick, fennel and orange slaw. This is really fresh, creamy and easy to make.

Give it a go next time you fancy something different for lunch or dinner.

You’ll need (per portion):

• 1/4 fennel

• 1/2 orange

• 1 tbsp fennel seeds

• 1 chamomile tea bag

• 100g halloumi, sliced

• 1-2 tablespoons honey

• 3 heaped tbsp Greek yogurt

• 1 flatbread

Boil the kettle and pour about 50ml of water over the chamomile tea bag in a mug. Leave to brew.

Using a vegetable peeler, shave the fennel and add to a small bowl. Peel/cut away the skin from the orange then slice thinly. Add to the bowl with the fennel, season with salt and pepper and mix.

Toast the fennel seeds in a dry frying pan for a few minutes until they start to change colour. Add the halloumi and the chamomile tea to the pan and cook over a medium heat for a few minutes until the liquid has reduced and the pan is almost dry. Add 1-2 tablespoons of honey and move the halloumi around/turn it over so it’s evenly covered.

Spread the yogurt on top of the flatbread. Top with a handful of the fennel and orange slaw. Finish with the halloumi slices and dig in.