Hot Halloumi Flatbread

Pan-seared halloumi in honey chili oil, piled onto toasted pita with tzatziki and POM Wonderful® Pomegranate Arils

Halloumi holds its shape in a hot skillet, so it sears instead of melts, going golden and slightly crisp at the edges while the honey and chili oil caramelize around it. Toasted pita and cool tzatziki underneath, POM Wonderful® Pomegranate Arils (pomegranate seeds) on top for a tart, crunchy finish.

• 1 tablespoon extra-virgin olive oil
• 1 8.8-oz. package halloumi cheese, sliced ¼ inch thick
• 1 tablespoon chili oil
• 1 tablespoon honey
• 1 11-oz. package pita bread
• ½ cup tzatziki sauce
• ½ cup POM Wonderful Pomegranate Arils‍
• ¼ cup chopped parsley, for garnish

1. Preheat oven to 400°F.
2. Add olive oil to a medium skillet over medium high heat. When skillet is hot, add sliced halloumi and cook for about 1–2 minutes on each side. Once both sides are golden brown and slightly crispy, top with chili oil and honey, then continue to cook for another minute.
3. Add two pieces of pita to a baking sheet and toast for 10 minutes until golden brown and lightly crispy. Remove from heat and spread tzatziki sauce evenly over each piece of pita. Top each pita with 5–6 pieces of halloumi. Garnish with POM Wonderful Pomegranate Arils and chopped parsley. Serve immediately.

1. Slice the halloumi a full ¼ inch thick. Thinner slices dry out before the surface has time to caramelize in the honey and chili oil.
2. Let the skillet get fully hot before adding the cheese. Halloumi that goes into a lukewarm pan releases moisture and steams instead of searing, so it never develops a crisp edge.
3. Toast the pita at the same time the halloumi cooks. Ten minutes in the oven lines up with the stovetop steps, so nothing sits and goes cold waiting on the other component.
4. Add the arils last, right before serving. Their juice softens tzatziki and pita quickly, so this dish is best served within a few minutes of assembly.

1. Different Cheese. Feta or a firm queso panela can stand in if halloumi isn’t available, though neither holds its shape in the skillet as well.
2. Extra Heat. Increase the chili oil by half, or finish with a pinch of crushed red pepper.
3. Flatbread Instead of Pita. Naan or a store-bought flatbread crust works in place of pita; toast according to package directions.

Q: Why does halloumi squeak when you eat it?
‍A: Halloumi’s protein structure holds together at high heat rather than melting, which is what gives it that firm, squeaky bite.

Q: Can halloumi be cooked ahead of time?
‍A: It’s best seared right before serving. Halloumi that sits after cooking loses its crisp edge and turns rubbery as it cools.

Q: What can be substituted for tzatziki?
‍A: Plain Greek yogurt with a squeeze of lemon and a pinch of salt works as a substitute.

Q: What pairs well with hot halloumi flatbread?
‍A: A simple cucumber and tomato salad or a bowl of olives rounds this out as a light appetizer spread.

Q: How should leftovers be stored?
‍A: Store components separately in the refrigerator for up to 2 days. Reheat halloumi in a skillet, not the microwave, to keep it from turning rubbery, and assemble fresh with cold tzatziki and arils.

Q: Is halloumi easy to find at the grocery store?
‍A: Yes, it’s typically stocked near feta and other specialty cheeses in the deli or cheese section of most major grocery stores.

Q: Can this be made without an oven?
‍A: Pita can be toasted in a dry skillet or toaster instead, 1–2 minutes per side.