We're taking this Turkish streetfood classic home from the market to turn the midweek dinner into something way more exciting. These meat-free, golden parcels of halloumi and spinach are ready in just 30 minutes, but lean in for the insider intel... for crisp gozleme every time, make sure all the water from the vegetables has evaporated
Preheat oven to 210°C fan-forced. Peel onion and slice into half-moons. Grate zucchini. Heat ½ the oil in a frypan over high heat. Add onion, zucchini and ¼ teaspoon salt flakes and cook, stirring occasionally, for 5–6 minutes or until onion is caramelised and zucchini is soft. While onion and zucchini are cooking, continue with step 2.
Grate halloumi on the course side of a box grater and set aside. Peel and crush garlic.
Add smoky cumin and coriander blend, garlic and spinach to pan and sprinkle with salt and pepper. Cook, stirring continuously, for 2–3 minutes or until spinach has wilted and all the liquid has evaporated. Remove from heat and stir through halloumi.
Brush one side of souvlaki breads with 1 teaspoon oil and flip onto a lined baking tray. Sprinkle half of each bread with some mozzarella. Divide halloumi mixture between breads and sprinkle with remaining mozzarella. Fold to enclose filling and bake for 12–15 minutes or until bread is crisp and golden and cheese has melted. While gozleme are cooking, continue with step 5.
Place currants, sumac, red wine vinegar, remaining olive oil and a pinch of salt and pepper in a bowl and mix to combine. Add salad leaves and toss to combine.
Cut gozleme and lemon into wedges. Serve with salad and lemon wedges.