Halloumi-stuffed pittas with cucumber and pickled cabbage
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 tbsp red wine vinegar
- 1 tsp golden caster sugar
- ½ small red cabbageshredded
- ½ cucumberpeeled and finely sliced
- 1½ tbsp tahini paste
- 4 tbsp natural yogurt
- ½ lemonjuiced
- ½ clove garliccrushed
- a handful of leaves mintchopped
- 1 block halloumisliced thinly
- 4 pittastoasted and split
- to serve (optional) chilli sauce
Nutrition: per serving
- kcal498
- fat20.8g
- saturates11.4g
- carbs47.8g
- fibre3.5g
- protein25.9g
- salt2.3g
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.
