Recipe: stuffed pitas with halloumi and honey
Salads boring? Not at all! There are endless ways to transform that perfectly good bowl of lettuce into something amazing. Ajda Mehmet gives you a helping hand and, in her new cookbook Salad days, shares easy recipes and ways to upgrade that simple salad and salad sides. We fell head over heels for these pitas with halloumi to serve alongside.
Ajda: “For this recipe, use the most delicious pitas you can find. I don’t like supermarket pitas: they’re too thin, too dry and have virtually no flavor. I prefer to buy them at the Turkish shop near me, ideally the fresh ones from the bakery. Good halloumi is just as important for the best end result, by the way. It’s basically a kind of grilled cheese sandwich, but a little more sophisticated. I think it’s a heavenly combination of ingredients. Halloumi for life!”
How to make stuffed pitas with halloumi
- Drizzle the halloumi slices with honey on both sides and sprinkle with the thyme leaves.
- Fry the halloumi in a dry non-stick pan on both sides until golden brown and soft in the middle. You can use a little oil if you like, but I don’t think it’s necessary for halloumi if you use a pan with a good non-stick coating.
- Warm the pitas in a dry frying pan or toaster.
- Cut open the warm pitas with a serrated knife—watch out for the hot steam that escapes as soon as you cut them open. Fill each pita with a few slices of halloumi. Drizzle with honey and squeeze some lemon juice over them. Carefully press them closed. Spread the butter on the outside and fry them in the pan for a few more minutes on each side until golden brown. Eat immediately.
Title: Salad days
Author: Ajda Mehmet
Price: €20.95
Publisher: Good Cook
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