These halloumi pittas are speedy to prepare and perfect to enjoy al fresco! You'll make spicy yoghurt to drizzle over the pan-fried halloumi before packing into crisp wholemeal pittas. A lemon, almond and sultana couscous is the perfect accompaniment to enjoy on the side. Halloumi heaven!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||8.1 g|
|Protein||11.5 g||39.8 g|
|Salt||0.92 g||3.18 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Tip: This is to warm up your pittas, so alternatively just use your toaster!
Boil a kettle
Add the couscous and sultanas to a heatproof bowl with a generous pinch of salt and 150ml [300ml] boiled water, cover and set aside
Add the wholemeal pittas to a baking tray
Put the tray in the oven for 5-6 min or until warmed through
Combine the natural yoghurt with the sriracha hot chilli sauce (can't handle the heat? Go easy!) in a small bowl – this is your spicy yoghurt
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Slice the halloumi into 8  slices
Once hot, add the halloumi to the pan and cook for 3-4 min or until golden all over
While the halloumi is cooking, chop the parsley finely, including the stalks
Cut the lemon[s] in half
Tip: If you're using a toaster, heat up the pittas now!
Once all the water has been absorbed by the couscous and sultanas, add the juice of 1/2  lemon, 2 tbsp [4 tbsp] olive oil, the flaked almonds and chopped parsley to the couscous and give everything a good mix up
Cut the remaining lemon into wedges
Cut the toasted pitta bread in half and then stuff them with some seasonal salad, halloumi and spicy yoghurt
Serve the filled pittas with the couscous and any remaining salad to the side
Drizzle the salad with a little olive oil and garnish with a wedge of lemon and enjoy!