Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 block halloumi, halved and sliced into three flat pieces

2 small za’atar flatbreads

2 tbsp extra-virgin olive oil, plus extra to serve

2 lamb backstraps (150g each), at room temperature

2 tbsp honey

½ tsp dried chilli flakes

1 lemon

Method

Step 1
Preheat your oven to 210°C and bake the flatbreads for about 20 minutes until warm and slightly crisp.

Step 2
While the flatbreads are baking, heat a drizzle of olive oil in a pan over medium-high heat.
Sear the halloumi until golden, then add the lamb backstraps to the same pan.
As they cook, squeeze in a bit of lemon juice, and add the honey and chilli flakes.
Let it cook down until the honey creates a rich glaze on the lamb and halloumi.
Once cooked to your liking, slice the lamb thinly.

Step 3
When the flatbreads are ready, trim the edges to create a rectangle shape.
Layer the halloumi and lamb slices over each flatbread, then drizzle any remaining pan juices over the top.
Finish with a little extra olive oil if desired.