Try them stuffed with souvlaki or dipped into hummus or with my griddled halloumi and watermelon salsa.

 

250g/9oz strong white flour, plus extra for dustingIngredients

1 x 7g sachet instant yeast

20g/⅔oz nigella seeds or black onion seeds (optional)

1 tsp salt

160ml/5½fl oz tepid water

2 tsp olive oil, plus extra for kneading

Spiced Halloumi with Watermelon Salsa

Serves 4 as a starter

Ingredients

½ tsp cumin seed

½ tsp coriander seed

200g /7oz block halloumi cheese

a little olive oil

2 handfuls mixed salad leaves

small handful flat-leaf parsley, roughly chopped

2 mint sprigs, leaves picked

2 large pitta breads, quartered

For the salsa

175g / 6oz pack watermelon chunks, or equivalent whole chunk), chopped into small pieces

1-2 tbsp lime juice

1 red chilli, finely chopped

½ red onion, finely chopped

Using a pestle and mortar, crush the cumin and coriander seeds with a coarse grinding of pepper. Slice the halloumi and place on a chopping board, Brush with olive oil and sprinkle over the spice mix, turn over and repeat – Set aside.

Mix the salsa ingredients together and season with salt, pepper and sugar. Mix together the salad leaves, parsley and mint with a little olive oil. Heat a frying pan, and when hot fry the halloumi for 1-2 minutes on each side.  At the same time warm the pitta in the oven.

To serve cut the pitta bread in half and divide them and the cheese between 4 plates plates, and serve with a spoonful of salsa and salad.

To get ahead: The salsa can be made up to a day ahead and stored in the fridge.