Halloumi and Roast Vegetable Pitta
Makes 1 serving

INGREDIENTS
80 g Halloumi
100 g Courgette
100 g Red pepper
50 g Red onion
1 pitta, about 60 g Wholemeal pitta
50 g Greek yogurt, 0% fat
A squeeze Lemon juice
A few leaves, chopped Fresh mint
5 g Olive oil
A pinch Za'atar
For the vegetables only Salt

METHOD
1. Heat the oven to 220°C. Cut the courgette, pepper and onion into chunks, toss with the oil and salt and roast for twenty minutes until soft with charred edges.
2. Slice the halloumi into 1 cm slabs and cook in a dry hot pan for two minutes a side until golden and softening.
3. Stir the mint and lemon through the yogurt.
4. Split the warmed pitta, spread the yogurt inside and stuff with the vegetables and halloumi. Za'atar over the top.

Contains gluten cereals, milk and sesame.

RECIPE NOTES
Halloumi is a quarter fat by weight, so 80 g is most of the plate's fat and protein in one go. It is also very salty, and nothing else in the pitta needs salting.
Cook halloumi at the last minute. It goes from soft to squeaky within a few minutes of leaving the pan.

Full recipe: https://www.getfuel8.com/recipes/halloumi-roast-vegetable-pitta
