Turkish pide with cheese and peppers
This recipe for Turkish pide with cheese and peppers is vegetarian and feeds four in under an hour. Plus, it's under 500 calories, perfect for a midweek meal
- 250g ciabatta bread mix
- olive oil
- 1 oniondiced
- 2 cloves garliccrushed
- ½ small red pepperseeded and diced
- ½ small green pepperseeded and diced
- ¼ tsp chilli flakes
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- a handful flat-leaf parsleychopped
- 250g block halloumigrated
- 25g buttermelted
- to serve pickled chillies
Nutrition: per serving
- kcal463
- fat27g
- saturates14.9g
- carbs31.5g
- sugars5.5g
- fibre3.1g
- protein22g
- salt2.8g
Method
step 1
Make up the ciabatta bread mix following the pack instructions and leave while you make the filling.
step 2
Heat a non-stick frying pan with 1 tbsp oil, then add the onion, garlic and peppers and cook until soft. Add the spices, some seasoning and cook for a few minutes, then stir in the parsley and take off the heat. Cool and mix in the grated halloumi.
step 3
Heat the oven to 200C/fan 180C/gas 6. Divide the dough into 4, then roll out into long oval shapes. Divide the cheese and pepper mix between the ovals leaving a 1cm border. Pinch the dough at each end so you are making a kind of slipper shape.
step 4
Bake for 20 minutes until puffed and golden, then brush the breads all over with melted butter and serve with pickled chillies.
