Italian Piadina with Grilled Halloumi
Italian Piadina with Grilled Halloumi
Ingredients
- 2 Piadina Flatbreads
- 225g Halloumi, Charalambides Christis, sliced
- 1 tbsp Olive Oil
- 1 Handful Fresh Rocket (Arugula)
- 6-8 Cherry Tomatoes, Halved
- ¼ Red Onion, Thinly Sliced
- 1 tbsp Balsamic Glaze
- ½ tsp Dry Mint, ground
- ½ tsp Sweet Chili Flakes
- Pinch of Salt
- Freshly Ground Black Pepper
Instructions
Heat a non-stick pan over medium-high heat.
Brush the halloumi slices lightly with olive oil and grill for 1-2’ per side, until golden and slightly crisp on the outside. Remove from the pan and keep warm.
Warm the piadina in a dry pan for about 30-40” per side, just until soft and pliable.
Place some fresh rocket over one half of each warm piadina add on top the grilled halloumi and sprinkle the mint. Top with more fresh rocket and add the cherry tomatoes and the thinly sliced red onion.
Drizzle with balsamic glaze, sprinkle the chili flakes and season with the salt and the freshly ground black pepper.
Fold the piadina in half and press gently.
Serve immediately while warm for the perfect balance of crispy halloumi and soft Italian flatbread and optionally cut in halves
