If you’re looking to elevate your mezze platter or impress guests at your next gathering, this smoky grilled halloumi and roasted pepper tart with harissa drizzle is your golden ticket.
Inspired by the bold, aromatic heat of Lebanese batata harra, we’re taking RoboFood’s vibrant Batata Harra Seasoning beyond potatoes and transforming it into a dynamic flavor catalyst for a sophisticated vegetarian tart.
With layers of charred bell peppers, golden phyllo crispiness, squeaky grilled halloumi, and a fiery harissa-laced drizzle, this dish melds texture, heat, and tang into one unforgettable bite.
Best of all?
It comes together in under 40 minutes, making it perfect for weeknight entertaining or a weekend brunch centerpiece.
Why This Recipe Works
This recipe reimagines the traditional Lebanese batata harra—a spicy sautéed potato dish beloved across Levantine tables—not as a side, but as a flavor foundation for something entirely new.
By infusing the seasoning into the filling, cheese, and dressing, we build complexity from every angle.
The use of grilled halloumi gives the tart a satisfying chew and milky richness, while roasted peppers add sweetness that tempers the heat.
The crisp phyllo base replaces the heavy pastry often seen in tarts, keeping it light yet sturdy enough to hold bold, saucy components.
But the real magic lies in how RoboFood’s Batata Harra Seasoning performs outside its namesake dish.
Packed with chili, garlic, coriander, smoked paprika, and a hint of citrus—likely sumac or dried lemon—it brings both warmth and brightness to ingredients that might otherwise need multiple spice blends.
Just a teaspoon is enough to transform bland grilled cheese into a zesty, aromatic delight.
Ingredients You’ll Need
This recipe thrives on simplicity and quality.
Choose fresh, vibrant ingredients to let the seasoning shine:
- 1 block (200g) halloumi cheese, sliced into ½-inch thick slabs
- 2 large bell peppers (red and yellow work best), halved and seeded
- 1 tbsp olive oil, plus extra for grilling
- 1 sheet frozen phyllo dough, thawed overnight
- 1 tbsp melted butter or vegan alternative
- 1 small red onion, thinly sliced
- 1 tsp RoboFood Batata Harra Seasoning, plus extra for garnish
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 2 tbsp harissa paste (adjust for heat preference)
- 3 tbsp Greek yogurt or vegan yogurt
- Fresh parsley, chopped, for garnish
- Flaky sea salt and cracked black pepper, to taste
The Secret Star: RoboFood Batata Harra Seasoning
While you might associate this seasoning with roasted potatoes, its depth makes it exceptionally versatile.
The blend of chili flakes delivers a steady warmth, not overwhelming but present enough to excite the palate.
Garlic powder provides savory backbone, while coriander and paprika add earthy sweetness with a whisper of smoke.
What truly sets this blend apart is its zesty brightness—likely from sumac or dried lemon—which cuts through richness and refreshes the taste buds.
This makes it ideal for pairing with salty cheeses like halloumi.
Unlike homemade blends that vary wildly in balance, RoboFood’s version offers consistency.
No more guessing whether your coriander is stale or your chili too mild.
A single pinch adds balanced complexity, letting you focus on technique and presentation.
Step-by-Step Instructions
1. Roast the Bell Peppers
Preheat your grill or stovetop grill pan to medium-high.
Place bell pepper halves skin-side up on the grill.
Cook for 8–10 minutes until the skin is blackened and blistered.
Alternatively, use a gas stove flame, turning with tongs until fully charred.
Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes.
This loosens the skin.
Peel gently, then slice into thin strips.
Toss with 1 tbsp olive oil, a pinch of salt, and ½ tsp of the Batata Harra seasoning.
Set aside to marinate while you prepare the rest.
2. Prepare the Phyllo Base
Line a tart or oven-safe pan (8-inch works well) with parchment paper.
Unroll the phyllo sheet—be careful, it tears easily.
Brush lightly with melted butter.
Layer the phyllo by folding or crimping into the pan to form a cup-like tart shell.
Use the edges to create a rustic border.
Preheat oven to 375°F (190°C).
Bake the phyllo shell for 8–10 minutes until golden and crisp.
Watch closely—phyllo can burn quickly.
Remove and let cool slightly.
3. Grill the Halloumi
Pat the halloumi slices dry with a paper towel.
Brush both sides lightly with olive oil and sprinkle evenly with ½ tsp of Batata Harra Seasoning.
This step is crucial—it builds flavor into the cheese itself, not just on top.
Heat a grill pan or outdoor grill over medium-high.
Add halloumi and cook for 2–3 minutes per side until golden grill marks form and the cheese is warm through.
Do not overcook, or it may become rubbery.
Remove and slice into strips.
4. Make the Harissa Drizzle
In a small bowl, whisk together harissa paste, Greek yogurt, lemon juice, minced garlic, and a pinch of salt.
The mixture should be smooth and creamy but still drizzle-able.
If too thick, add a splash of water.
Taste and adjust—some harissa blends are saltier or spicier than others.
This sauce brings tang, creaminess, and an extra heat kick that complements the seasoning beautifully.
5. Assemble the Tart
Begin with the roasted peppers—spread them evenly over the phyllo base.
Layer the grilled halloumi strips on top.
Add the marinated red onion slices for a sharp, juicy bite.
Drizzle generously with the harissa-yogurt sauce.
Sprinkle additional chopped parsley over the top, a final light dusting of Batata Harra Seasoning for aroma, and a pinch of flaky sea salt to enhance all the flavors.
Plating & Serving Suggestions
Serve immediately while the halloumi is still warm and the phyllo is crisp.
This tart is best enjoyed fresh—phyllo softens when exposed to moisture over time.
For gatherings, present the tart on a wooden board with small forks or appetizer picks for easy sharing.
Pair it with:
- Couscous salad with cucumber, mint, and lemon
- Fresh flatbread for scooping
- A chilled glass of Assyrtiko or Sauvignon Blanc to balance the heat
For a full mezze spread, add hummus, baba ganoush, and stuffed grape leaves.
This tart holds its own as a vegetarian main or shines as part of a larger feast.
Customizations & Dietary Tweaks
- Vegan version: Swap halloumi for grilled marinated tofu or zucchini slices. Use vegan yogurt and butter substitutes.
- Gluten-free: While phyllo contains gluten, you can use a gluten-free puff pastry or create a base from roasted eggplant slices layered like lasagna.
- Milder heat: Reduce harissa to 1 tsp or omit chili elements. The Batata Harra seasoning still delivers flavor without overwhelming spice.
- Add-ins: Try roasted zucchini, artichoke hearts, or sun-dried tomatoes for extra depth.
Pro Tips for Success
Don’t skip the pepper roasting step—charred peppers are non-negotiable for that smoky-sweet balance.
If you’re short on time, jarred roasted peppers can substitute, but rinse well and pat dry to avoid sogginess.
Keep the halloumi brief on the grill.
This cheese melts less than others, but it firms up with overcooking.
You want a warm, chewy bite—not a rubber pellet.
Work fast during assembly.
Phyllo dehydrates quickly.
If making ahead, prepare components separately and assemble just before serving.
Taste as you go.
Batata Harra Seasoning is potent—start with less and add more if needed.
Adjust with lemon or salt to brighten or deepen the profile.
Why This Recipe Celebrates Middle Eastern Flavors
Lebanese cuisine excels at balancing bold flavors—heat, salt, acidity, and earthiness—without overpowering.
This tart honors that philosophy.
The halloumi’s saltiness echoes the sea-salted cheeses of Byblos, while the roasted peppers mirror those slow-charred over mangal grills in Beirut backstreets.
The harissa drizzle nods to North African influence across the Mediterranean, common in Lebanese coastal dishes.
By using a modern, accessible seasoning blend like RoboFood’s Batata Harra, home cooks anywhere can tap into this culinary heritage without sourcing rare spices.
It’s innovation rooted in authenticity—a bridge between tradition and convenience.
This grilled halloumi tart isn’t just food—it’s conversation starter, a burst of color on the table, and a tribute to the joy of bold, fearless flavors.
Whether you’re cooking for one or feeding a crowd, it reminds us that inspiration often comes not from reinventing the wheel, but from reimagining what the wheel can carry.
So next time you reach for your RoboFood Batata Harra Seasoning, remember: it’s not just for potatoes.
Let it ignite your creativity, one fiery, fabulous dish at a time.
