Lunch

Halloumi and Roast Vegetable Pitta

Name: Halloumi and Roast Vegetable Pitta
Prep time: 15 min
Total time: 15 min
Yield: 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

Griddled halloumi with roasted courgette, pepper and red onion stuffed into a pitta with mint yogurt. 31 g of protein for 548 kcal.

Calories: 548kcal
Protein: 31g
Fat: 27g
Carbs: 44g

Per serving, makes 1. 15 minutes of work, then roasts for 20 minutes. Published 8 September 2026.

Allergens

Gluten
Milk
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Halloumi and Roast Vegetable Pitta, plated and ready to serve. — The finished recipe. Halloumi and Roast Vegetable Pitta

Ingredients 1 to 6 for halloumi and roast vegetable pitta arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 11 for halloumi and roast vegetable pitta arranged separately on a dark worktop. — Ingredients 7 to 11. A squeeze Lemon juice. A few leaves, chopped Fresh mint. 5 g Olive oil. A pinch Za'atar. For the vegetables only Salt

Halloumi and Roast Vegetable Pitta, preparation step 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. — Step 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.

Halloumi and Roast Vegetable Pitta, preparation step 2: Slice the halloumi into 1 cm slabs and cook in a dry hot pan for two minutes a side until golden and softening. — Step 2. Slice the halloumi into 1 cm slabs and cook in a dry hot pan for two minutes a side until golden and softening.

Halloumi and Roast Vegetable Pitta, preparation step 3: Stir the mint and lemon through the yogurt. — Step 3. Stir the mint and lemon through the yogurt.

The finished halloumi and roast vegetable pitta. — Step 4. Split the warmed pitta, spread the yogurt inside and stuff with the vegetables and halloumi. Za'atar over the top.

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Ingredients

Halloumi80 g
Courgette100 g
Red pepper100 g
Red onion50 g
Wholemeal pitta1 pitta, about 60 g
Greek yogurt, 0% fat50 g
Lemon juiceA squeeze
Fresh mintA few leaves, chopped
Olive oil5 g
Za'atarA pinch
SaltFor the vegetables only

Method

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.
Slice the halloumi into 1 cm slabs and cook in a dry hot pan for two minutes a side until golden and softening.
Stir the mint and lemon through the yogurt.
Split the warmed pitta, spread the yogurt inside and stuff with the vegetables and halloumi. Za'atar over the top.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.