Greek halloumi pita

Name: Greek halloumi pita
Cook time: 20 min
Yield: 4

with grilled courgettes and beetroot tzatziki

Ready in around 20 mins

RECIPE FACT:

A twist on the iconic Greek staple gyros often pronounced incorrectly (yee-roh).

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND HALLOUMI:

Dice the tomatoes into 1 cm cubes and place in a bowl. Remove the mint leaves from their stalks, roughly chop and add to the tomato. Season with salt and pepper, drizzle with olive oil and toss to combine. Peel the red onions, cut in half and finely slice. Dice the courgettes into 1 cm cubes. Slice the halloumi into 1 cm slices.
2. TO HEAT THE GARLIC PITA:

Cut the garlic pita bread in half and place cut side up in the toaster. Lightly toast until just warmed, remove from the toaster and cover to keep warm. Repeat until all pitas are warm.
3. TO COOK THE VEGETABLES AND HALLOUMI:

Place the pan over a medium-high heat and drizzle with oil. Once hot add the onions, season with salt and cook for 2-3 mins stirring regularly. Add the courgettes to the pan and cook for 2-3 mins. Remove from the pan and cover to keep warm. Place the pan back over the heat. Once hot add the halloumi slices and cook for 2-3 mins on each side. Pour in the lemon and honey glaze and cook for 30-60 secs.
TO SERVE:

Place a pita half onto a plate. Fill with a few baby lettuce leaves and a slice of lemon and honey halloumi. Add a spoonful of onions, courgettes and tomatoes and dollop with beetroot tzatziki. Serve any remaining vegetables on the side drizzled with olive oil.