For this lamb and haloumi flatbread recipe, we add thinly shaved zucchini, tender lamb pieces and haloumi on top of a crusty flatbread before serving with a spicy-sweet chilli and honey mixture.
Look for chilli honey, also known as hot honey, which has already been infused with chilli.
- 150 gm haloumi, coarsely grated
- 150 gm fresh ricotta
- 2 small za'atar flatbreads (see note)
- 2 small zucchini, thinly sliced lengthways on a mandolin
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 2 (150gm each) lamb backstraps, at room temperature
- 2 tbsp honey
- ½ tsp dried chilli flakes
- ¼ cup loosely packed oregano leaves
- Lemon wedges, to serve
- 1Preheat oven grill to high. Combine haloumi and ricotta; season with pepper. Scatter over flatbreads. Top with zucchini and place on an oven tray. Bake on the middle rack until crisp (4-5 minutes).
- 2Meanwhile, heat oil in a large frying pan over medium-high heat. Season backstraps, then cook until browned and medium-rare (5 minutes each side). Rest lamb on a plate for 5 minutes, then slice.
- 3Combine honey and chilli. Top flatbreads with lamb and oregano, then drizzle with honey and extra olive oil. Serve with lemon wedges.
Za'atar flatbreads are available from select supermarkets and specialty food shops. Substitute with any plain or flavoured flatbread.