Makes 3 or 4 pittas.
- Pitta breads (pref white)
- 1 pack of Haloumi
- A cup of Flour
- Black Pepper
- 3 tbsp Olive Oil or sunflower Oil
- Mixed green Salad Leaves
- A bunch of fresh Coriander
- Optional : Spring Onions thinly sliced.
For the dressing
- 1 Lime
- 1 tbsp Capers washed and finely chopped
- 1 tbsp White Wine Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 1 clove Garlic finely chipped.
- 1 tbsp Wholegrain Mustard
- Black Pepper
- 1 or 2 tbsp chopped Coriander
- Mix all of the dressing ingredients together in a bowl.
- Roughly chop or tear the salad leaves (not too fine) - add a little of the fresh corriander.
- In a dish, mix up the flour with a good pinch of black pepper and maybe a small pinch of salt.
- Cut the halloumi into slices roughly 0.75 cm thick.
- Coat the haloumi slices in the flour, patting the flour in well to coat.
- In a frying pan, heat the olive oil over a medium to hot flame. You need to be fairly generous with the oil, enough to cover around a quarter to a third of the base of cheese slices.
- Fry until the outside is golden to lightly browned, and flip over. Each slice should only take a minute to cook.
- Place on some kitchen towel to pat off any excess oil.
- At the same time, grill the pittas till they bulge - don't over cook them.
- Slice the pittas into pouches and stuff the bottom with some salad. Add in the required number of halloumi slices and more salad around the edges if you like.
- Spoon a good dollop or two of the dressing between the slices and the salad.
Grab plenty of napkins or kitchen towel and devour.