Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Halloumi-stuffed pittas with cucumber and pickled cabbage
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 1 tbsp red wine vinegar
- 1 tsp golden caster sugar
- ½ small red cabbage, shredded
- ½ cucumber, peeled and finely sliced
- 1½ tbsp tahini paste
- 4 tbsp natural yogurt
- ½ lemon, juiced
- ½ clove garlic, crushed
- a handful of leaves mint, chopped
- 1 block halloumi, sliced thinly
- 4 pittas, toasted and split
- to serve (optional) chilli sauce
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.
