🧀🍊 Halloumi & Cranberry Flatbread with Pistachio & Orange Glaze

Mediterranean • Gourmet • Easy • Sweet–savory perfection

⭐ Ingredients (2–3 flatbreads)

Flatbread Base

• 2–3 flatbreads or naan (whole wheat or regular)

• 1–2 tbsp olive oil

Toppings

• 200–250g halloumi, sliced into ½-inch pieces

• ½ cup dried cranberries or fresh cranberries cooked with honey

• ¼ cup pistachios, roughly chopped

• 1 small red onion, thinly sliced (optional)

• ½ cup baby spinach or arugula

• ¼ tsp dried oregano

Orange Glaze

• 3 tbsp orange juice (fresh)

• 1 tsp orange zest

• 1 tbsp honey or maple syrup

• 1 tbsp olive oil

• Pinch of salt

---

🍽️ Instructions

1️⃣ Prepare the orange glaze

In a small bowl whisk together:

• Orange juice

• Orange zest

• Honey

• Olive oil

• Pinch of salt

Set aside — this is what makes the flatbread shine!

---

2️⃣ Crisp the halloumi

1. Heat a nonstick pan over medium-high heat.

2. Add sliced halloumi (no oil needed).

3. Sear 2–3 minutes per side until golden and crispy.

4. Remove from heat.

---

3️⃣ Warm the flatbread

Brush flatbreads lightly with olive oil.
Warm them in a skillet or oven (180°C / 350°F for 3–4 minutes).

---

4️⃣ Assemble

On each warm flatbread:

1. Add a handful of spinach or arugula.

2. Layer the crispy halloumi slices.

3. Add cranberries and red onion (optional).

4. Sprinkle chopped pistachios.

5. Drizzle generously with the orange glaze.

6. Add a pinch of dried oregano.

---

5️⃣ Serve

Serve warm — the salty cheese + sweet cranberries + citrus glaze + crunchy pistachios = Mediterranean heaven.

---

🌿 Optional Mediterranean Add-ons

• Pomegranate seeds for extra brightness

• Fresh mint leaves

• Balsamic drizzle for deeper sweetness

• Roasted butternut squash cubes for extra autumn flavor

• Sumac sprinkle for tang