Halloumi & Greek Salad Pittas
Contains: Gluten, Wheat, Milk, Sulphites
Check the cheese says “suitable for vegetarians”: some brands use animal rennet.
Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
Warm pitta pockets stuffed with golden halloumi, crisp Greek salad and a spoonful of cooling yoghurt.
Ingredients
- 450 g:Halloumi Cheese, (2 x 225g blocks) each cut into 8 slices
- 1 Tbsp:Olive Oil
- 4 Large:Pitta Bread, wholemeal
- 0.5 Whole:Fresh Cucumber, diced
- 250 g:Fresh Red Cherry Tomato, quartered
- 0.5 Whole:Fresh Red Onions, thinly sliced
- 60 g:Pitted Black Olives (Jarred), halved
- 1 Whole:Fresh Little Gem Lettuce, shredded
- 2 Tbsp:Extra Virgin Olive Oil
- 1 Tbsp:Red Wine Vinegar
- 1 Tsp:Dried Oregano
- 4 Tbsp:Greek Style Natural Yoghurt, or tzatziki
Method
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Toss the cucumber, tomatoes, onion and olives with the extra virgin olive oil, vinegar and oregano. Season with pepper.
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Heat the olive oil in a large frying pan over a medium-high heat. Fry the halloumi for 2–3 minutes each side until golden.
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Toast the pittas until warm and puffed, then cut each one in half or split along one side to open a pocket.
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Fill each pitta with lettuce, the salad and the hot halloumi, then add a spoonful of yoghurt. Serve straight away.