Haloumi Hedonism

Makes 3 or 4 pittas.


For the dressing


  1. Mix all of the dressing ingredients together in a bowl.
  2. Roughly chop or tear the salad leaves (not too fine) - add a little of the fresh corriander.
  3. In a dish, mix up the flour with a good pinch of black pepper and maybe a small pinch of salt.
  4. Cut the halloumi into slices roughly 0.75 cm thick.
  5. Coat the haloumi slices in the flour, patting the flour in well to coat.
  6. 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.
  7. Fry until the outside is golden to lightly browned, and flip over. Each slice should only take a minute to cook.
  8. Place on some kitchen towel to pat off any excess oil.
  9. At the same time, grill the pittas till they bulge - don't over cook them.
  10. 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.
  11. Spoon a good dollop or two of the dressing between the slices and the salad.

Grab plenty of napkins or kitchen towel and devour.



Amanda gave me this recipe.