Your new after-work dinner ritual

• 400g halloumi, sliced thick
• 2 tbsp olive oil
• 8 small flatbreads or tortillas, lightly charred

Avocado base

• 2 ripe avocados
• Juice of 1 lime
• Salt, to taste

Hot honey

• 6 tbsp honey
• Chilli flakes, to taste

To finish

• 2 generous handfuls of rocket
• 150g thick Greek yoghurt
• 1 small garlic clove, finely grated (optional)
• A splash of water or lemon juice to loosen yoghurt
• Pomegranate seeds

1. Make the hot honey
   Gently warm the honey and stir through chilli flakes. Set aside.
2. Fry the halloumi
   Heat olive oil in a pan over medium heat. Fry halloumi for 2 to 3 minutes per side until deeply golden and caramelised. Drizzle with a little hot honey in the final 30 seconds so it gets sticky.
3. Prep the bases
   Smash the avocado with lime juice and salt.
   Stir yoghurt with garlic (if using) and a splash of water until drizzleable.
4. Warm the flatbreads
   Char lightly in a dry pan or directly over the flame if you can.
5. Assemble
   Spread avocado on each flatbread.
   Top with rocket, hot honey halloumi, a generous yoghurt drizzle and a scatter of pomegranate seeds.