Lunch · Mediterranean

Halloumi & charred pepper pittas

Name: Halloumi & charred pepper pittas
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Peppers; 230g Halloumi; 1 Little gem lettuce; 4 Pitta breads; ½ Lemon; 100g Houmous

Squeaky cheese, blistered peppers, warm pitta. On the plate in fifteen minutes.

Start to finish: 15 min
Hands-on: 14 min
In the fridge: 1 day
Freezes: Not well

VegetarianContains gluten, dairy, sesame

Ingredients

4 portions

2Peppers
230gHalloumi
1Little gem lettuce
4Pitta breads
½Lemon
100gHoumous

Plus salt, pepper and water.

Method

1
Slice the peppers into strips and the halloumi into eight slices. Shred the little gem.
2
Get a large frying pan very hot with nothing in it. Char the peppers for 5 minutes, turning now and then, until blackened in patches. Push them to one side and fry the halloumi for 1 to 2 minutes a side until golden.
3
Meanwhile, warm the pittas in the toaster and split them open.
4
Squeeze the lemon over the halloumi. Spread the inside of each pitta with houmous, then stuff with little gem, peppers and halloumi.

On the day

Eat straight away, while the halloumi is still soft. It goes rubbery as it cools.

Cook’s tip

Pat the halloumi dry with kitchen paper before it goes in, so it browns instead of steaming.