The Halloumi Flatbread That Makes You Forget It's Not Friday Yet

Halloumi is one of the few cheeses that gets better under direct heat — it develops a firm, golden crust while staying springy and salty at the center, which makes it almost absurdly good on flatbread. Pair that with zucchini that's been charred until sweet and smoky, and a quick roasted tomato relish that comes together in one pan, and you have a weeknight dinner that feels like something you'd order at a restaurant patio. The whole thing is on the table in under 30 minutes, and you never once turn on the oven.

What You'll Need

• 2 medium zucchini, sliced lengthwise into ¼-inch planks
• 250g (9 oz) halloumi, sliced into ½-inch slabs
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil, divided
• 1 small garlic clove, minced
• 1 teaspoon red wine vinegar
• ½ teaspoon dried oregano
• Pinch of red pepper flakes
• Salt and black pepper to taste
• 4 store-bought flatbreads or naan
• ¼ cup plain Greek yogurt
• Small handful of fresh mint or basil leaves
• Optional: a drizzle of honey to finish

How to Make It

1. Heat a grill pan or cast-iron skillet over medium-high until very hot — at least 2 minutes of preheating. This is what gives you the char, not the oil.
2. Toss the cherry tomatoes with 1 tablespoon of olive oil, the minced garlic, red wine vinegar, oregano, and red pepper flakes in a small saucepan. Cook over medium heat, stirring occasionally, for 8 to 10 minutes until the tomatoes collapse and the liquid reduces into a jammy relish. Season with salt and set aside.
3. Brush the zucchini planks lightly with the remaining olive oil and season with salt and pepper. Grill for 2 to 3 minutes per side until distinct char marks form and the flesh softens slightly. Transfer to a plate.
4. Add the halloumi slabs directly to the dry grill pan — no oil needed. Cook for 2 minutes per side without moving them, until a deep golden crust develops. Remove promptly; halloumi toughens if it sits on heat too long.
5. Warm the flatbreads in the grill pan for 30 to 45 seconds per side until pliable with a few toasted spots.
6. Spread a thin layer of Greek yogurt across each flatbread. Layer on the grilled zucchini, then the halloumi. Spoon the tomato relish generously over the top.
7. Finish with fresh mint or basil, a crack of black pepper, and a light drizzle of honey if you want that sweet-salty contrast. Serve immediately.

Tips & Variations

No halloumi? Firm tofu pressed and sliced thick works well here — pat it very dry before it hits the pan, and add a pinch of salt since tofu won't bring the same salinity halloumi does. Paneer is an even closer substitute if your store carries it.

Make it ahead. The tomato relish keeps in the fridge for up to four days and actually improves overnight as the garlic mellows. Grill the zucchini and halloumi fresh when you're ready to eat — both take less than 10 minutes and are worth doing to order.

Turn up the freshness. A handful of arugula tucked under the zucchini before serving adds a peppery bite and makes the whole plate feel lighter. A squeeze of lemon over everything right before eating also lifts all the flavors considerably.

This is exactly the kind of meal that earns its place in a weekly rotation — fast enough for a Tuesday, good-looking enough for company on a Friday. If you want more dinners like this planned out and ready to go, Curate My Plate does the thinking for you. Plan your week in minutes — free at curatemyplate.com