Crispy Halloumi Pitas with Lemon Slaw

• 12 oz halloumi, sliced
• 4 whole wheat pitas
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 small red cabbage, thinly sliced
• 1 medium carrot, grated
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss halloumi slices with olive oil, smoked paprika, salt, and pepper.
3. 3 Place halloumi on a baking sheet and bake for 8-10 minutes, flipping halfway, until golden and crispy.
4. 4 In a bowl, whisk together Greek yogurt, lemon juice, and honey.
5. 5 Add red cabbage and carrot to the yogurt mixture, toss to combine.
6. 6 Warm pitas in the oven for a couple of minutes.
7. 7 Stuff each pita with crispy halloumi and top with lemon slaw.
8. 8 Garnish with chopped parsley before serving.

Equipment

• baking sheet
• oven
• skillet

Variations

• Add grilled zucchini or roasted red peppers for more texture and flavor.

Substitutions

• Use feta cheese if halloumi is unavailable, though it won't get as crispy.

Pairings

• Pairs well with a simple green salad or roasted vegetables.

Nutrition

Tips

• For extra crispiness, you can pan-fry the halloumi after baking for a minute on each side.
• Toast the pitas on a skillet for a few seconds to give them a nice texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat pitas in the oven to maintain crispiness.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a refreshing cucumber yogurt sauce or a side of hummus for extra flavor.

FAQ