Ingredients:

• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 2 tsp honey
• 200g halloumi cheese, sliced
• 1 cup Greek yoghurt
• 2 tbsp harissa paste
• Juice of ½ lemon
• ¼ tsp garlic powder
• Salt and pepper, to taste
• 1 x 500g pack Olga’s Fine Foods Chevapchichi
• 4 flatbreads
• 1 cucumber, shaved
• 100g rocket
• ¼ cup pomegranate seeds

Method:

1. In a medium bowl, mix olive oil with the oregano, honey and a pinch of salt. Brush this mixture over the sliced halloumi. Heat a grill pan over medium-high heat. Grill the haloumi for about 2-3 minutes on each side, until golden. Set aside.
2. In the same pan, cook the chevapchichi for 5-7 minutes, or until cooked through and browned. Set aside.
3. In a small bowl, combine the yoghurt, harissa paste, lemon juice and garlic powder. Season with salt and pepper to taste.
4. To assemble, spread the harissa yoghurt over the flatbreads, top with rocket, haloumi and chevapchichi and garnish with shaved cucumber and pomegranate seeds.