Grilled Halloumi Pitta with Roasted Peppers and Hummus
Makes 1 serving

INGREDIENTS
80 g Halloumi (Three slices about a centimetre thick. Halloumi is 25% fat, and 80 g is where this stays a lunch rather than a dinner.)
1 pitta, about 60 g Wholemeal pitta
60 g Roasted red peppers from a jar, drained (Drained and patted dry. The oil in the jar is not counted and should not come with them.)
30 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.)
20 g Rocket
A squeeze Lemon juice
A pinch Chilli flakes

METHOD
1. Cut the halloumi into slices and lay them in a dry non-stick pan over a high heat. Two minutes a side, until they are deep golden with a soft middle.
2. Warm the pitta in the toaster and split it open. Spread the hummus inside.
3. Fill with the rocket, the sliced peppers and the halloumi. Squeeze over lemon and add the chilli flakes.

Contains gluten cereals, milk and sesame.
Jarred peppers in brine often list sulphites.

RECIPE NOTES
Halloumi has to be eaten hot. It sets like rubber as it cools, so this is not a lunchbox sandwich.
Fat is 26 g and halloumi is most of it. The hummus at 30 g is the next biggest share; leave it out and the pitta is drier and the fat drops by about 5 g.

Full recipe: https://www.getfuel8.com/recipes/halloumi-pitta-roasted-peppers-hummus
