Ingredients

  • 2 blocks DODONI Halloumi
  • 1 tbsp shoarma seasoning
  • 2 tbsp olive oil
  • 1 red onion, cut into half rings
  • 1 tbsp lemon juice
  • 10 grams parsley, finely chopped
  • 100 grams DODONI Greek Yogurt
  • 2 cloves garlic, finely chopped
  • 4 flatbreads
  • 100 grams white cabbage, cut into strips
  • 1 cucumber, cut into cubes
  • 2 tomatoes, cut into cubes

Process

Preheat the oven to 200 degrees (top and bottom heat).

Pat the halloumi dry and slice it using a vegetable peeler or cheese slicer. Mix with the shoarma seasoning and olive oil, spread over the baking sheet, and bake for 20 minutes.

Meanwhile, mix the red onion with the parsley and lemon juice and set aside. Mix the Greek yogurt with the garlic and set aside.

Heat the flatbread according to the instructions on the packaging. Spread some of the garlic yogurt sauce over it, then some of the white cabbage, cucumber, and tomato on top. Divide the halloumi over the vegetables and finish with some of the red onion.

Fold and serve immediately.