The lunch edit 965

Halloumi and Roast Vegetable Pitta

Make halloumi and roast vegetable pitta, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 4 steps

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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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