Grilled Zucchini & Halloumi Flatbreads with Roasted Tomato Relish

Instructions

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.