Al Fresco with Anna Barnett
We asked the chef and author to share her favorite ‘gateway month’ recipe

“For everyone that is turning their hand to baking right now, this is a quick and easy dish that will have you questioning why you weren’t making your own flatbreads sooner! It’s one of my favorite meat-free dishes. It's vibrant, zesty and is a dish that screams summer and tastes even better when eaten al fresco.”
Watch Anna make the recipe here


Minted flatbreads with halloumi skewers, raita & charred sweet peppers

Feeds - 4
Preparation time - 15 minutes
Cooking time - 15 minutes

Flatbread Ingredients

180g self raising flour
1 tsp baking powder
160g natural yogurt
zest of half a lemon
sprinkle of sea salt flakes
several turns of freshly ground black pepper
handful of freshly chopped mint leaves

Raita Ingredients

5 heaped tbsp natural thick Greek yogurt
1/3 cucumber - coarsely grated, excess liquid squeezed out
1 cloves garlic - finely grated/minced
4 sprigs of mint - leaves picked, finely sliced

Halloumi Skewers Ingredients -

1 pack of halloumi - 250g cut into generous even chunks
8 baby shallots - peeled and halved
1 lemon - cut into thin wedges
drizzle of olive oil
4 skewers

Garnish Ingredients

1 pepper - charred and finely sliced
Handful of mint leaves
2 sprigs of dill


Begin by making up your flatbread dough. Combine all dry ingredient, herbs and zest then add in the yogurt and bring together until you have a ball of dough, adding a little extra flour if the dough is still a little sticky. Knead for 2-3 minutes then place under a tea towel or damp cloth and allow to rest for 10-15 minutes before dividing into four and rolling out into rough rounds about 1/4 cm thick.

To cook simply place on an almost smoking hot griddle (or frying pan) and griddle for around 2 minutes on each side. Keep warm in a tea towel or foil until ready to serve.

For the raita simply combine all ingredients ensuring you squeeze as much juice out of the cucumber as possible. You can use a tea towel or muslin for this.

Make up the skewers by combining both the halloumi chunks and halved shallot and finish with a wedge of lemon. Place either under a grill on a high heat or on a very hot preheated griddle. Char or grill for around 1-2 minutes on either side.

Char the pepper directly over a gas flame or roasted in the oven until soft. Remove from the flame and cover, allowing to steam for around 10 minutes, peel off blackened skin and slice the flesh into thin strips discarding the seeds.

Serve up the flatbread first with a generous dollop or two.

Fancy yourself as a Rosé expert?

Then don’t miss wine importer Elliot Awin from Pull The Cork’s tutorial.


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