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Ingredients
- red wine vinegar 1 tbsp
- golden caster sugar 1 tsp
- red cabbage ½ small, shredded
- cucumber ½, peeled and finely sliced
- tahini paste 1½ tbsp
- natural yogurt 4 tbsp
- lemon ½, juiced
- garlic ½ clove, crushed
- mint a handful of leaves, chopped
- halloumi 1 block, sliced thinly
- pittas 4, toasted and split
- chilli sauce to serve (optional)
Method
-
Step 1
Mix the red wine vinegar and sugar then toss with the cabbage. Put the cucumber in a colander and lightly salt it. Leave both for 20 minutes, tossing now and again.
-
Step 2
Put the tahini in a bowl and stir in the yogurt.Add the lemon juice as well as the garlic and mint. Season and add a splash of water if needed.
-
Step 3
Fry the halloumi in a dry, non-stick frying pan on both sides until golden. Stuff the cabbage and cucumber into pittas, add some halloumi and drizzle over the dressing and some chilli sauce, if you like.
Nutritional Information
- Kcals 498
- Fat 20.8g
- Saturates 11.4g
- Carbs 47.8g
- Fibre 3.5g
- Protein 25.9g
- Salt 2.3g