• 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


  • 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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