Olive Magazine

Halloumi-stuffed pittas with cucumber and pickled cabbage

Published: November 17, 2015 at 8:28 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

These quick and easy halloumi-stuffed pittas with cucumber and pickled cabbage serve the family in under 30 minutes

  • Vegetarian
Nutrition:
NutrientUnit
kcal498
fat20.8g
saturates11.4g
carbs47.8g
fibre3.5g
protein25.9g
salt2.3g
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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.

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