Grilled Garlic-Chili Prawn and Halloumi Flatbreads

These flatbreads bring together two powerhouse proteins—plump, juicy prawns and squeaky, golden-charred halloumi—for a lunch that's as satisfying as it is quick to make. Both get a quick bath in a fiery garlic-chili oil before hitting a screaming-hot grill pan, picking up deep char and smoky flavor in minutes. Piled onto warm flatbread with a swipe of cooling garlic yogurt, fresh herbs, and a squeeze of lemon, every bite balances heat, tang, and richness. Beyond the flavor, this recipe is built for a high-protein lifestyle: prawns and halloumi together deliver a serious protein punch per serving, while the Greek yogurt sauce adds even more without weighing the dish down. It's ideal for a fast weekday lunch, a casual weekend gathering, or meal prep where components can be made ahead and assembled fresh. Whether you're fueling a workout recovery or just craving something smoky and spicy, this dish delivers big flavor in under 30 minutes.

Ingredients

• 300 gLarge prawns, peeled and deveined, tails on
• 200 ghalloumi cheese, sliced into 1cm thick pieces
• 4 clovesgarlic cloves, minced, divided
• 1 tspred chili flakes
• 4 tbspolive oil, divided
• 1 wholelemon, half juiced, half cut into wedges
• 2 piecesFlatbreads, whole wheat or regular
• 0.5 cupGreek yogurt
• 2 tbspfresh parsley, chopped
• to tastesalt
• to tasteblack pepper
• 0.5 tspsmoked paprika

Method

1. In a small bowl, mix 2 tablespoons olive oil, half the minced garlic, and the garlic yogurt sauce components: combine Greek yogurt, remaining minced garlic, a pinch of salt, and a squeeze of lemon juice. Stir well and set aside in the fridge.
2. In a mixing bowl, combine the prawns and halloumi slices with 2 tablespoons olive oil, remaining minced garlic, chili flakes, smoked paprika, salt, and black pepper. Toss gently to coat evenly.
3. Heat the grill pan over high heat until smoking hot. Add the halloumi slices and grill for 2 minutes per side until deeply charred and golden. 4:00
4. Remove halloumi and set aside. Add the prawns to the same hot pan in a single layer and grill for 1-2 minutes per side until pink, opaque, and lightly charred. 3:00
5. Return the halloumi to the pan with the prawns, squeeze over the lemon juice, and toss everything together for 30 seconds to combine flavors. 0:30
6. Warm the flatbreads briefly in the grill pan or a dry skillet, about 20-30 seconds per side, until pliable and lightly toasted. 0:45
7. Spread a generous swipe of garlic yogurt over each warm flatbread. Pile on the grilled prawns and halloumi, scatter with fresh parsley, and serve with lemon wedges on the side.