If you’re looking for a quick, easy and delicious meal idea, these halloumi pittas with a simple sriracha mayo and cucumber, tomato and mint salad are for you.
I’m yet to meet anyone who doesn’t like halloumi, and this is my favourite way to cook it. It’s simple, hands off and always works perfectly.
The pittas, with halloumi, rocket and that delicious sriracha mayo, are really tasty and would package up nicely for a packed lunch. Combined with the salad, they make a great balanced meal that’s perfect for any time of the day.
Love halloumi? You’re also going to love:
- Smoky Halloumi Fajitas
- Halloumi Veg Bowl
- The Ultimate Halloumi Burger
- Chorizo and Halloumi Pasta
- The Creamiest Butter Halloumi Curry
- Warm Roasted Red Pepper and Halloumi Quinoa Salad
- Vegetarian Halloumi Pasta
- Butter Bean and Halloumi Stew with Pesto
- Savoury Olive and Halloumi Loaf Cake
Ingredients, Substitutions and Variations
- Halloumi – if you don’t fancy halloumi, this meal would also work nicely with grilled chicken.
- Pittas – you could also use flatbreads or wraps.
- Sriracha – use your favourite brand.
- Mayonnaise – make your own or buy from the shop.
- Cucumber, tomato, mint, olive oil – this really simple little salad uses just these ingredients and a little salt and pepper. If you like, you can add salad leaves, avocado or peppers.
- Rocket – rocket provides that lovely peppery kick in the pittas. You could also use watercress.
Top Tips
- Making the mayo You can make the sriracha mayo as spicy or mild as you like by adjusting the amount of sriracha. This recipe will give just a gentle kick.
- Cooking the halloumi Baking in the oven is my favourite (and the easiest) way to cook halloumi. But you can fry or grill if you prefer.
- Storage Store the salad in the fridge for up to 48 hours. The halloumi pittas are best eaten on the day they are made. Spare mayo can stay in the fridge for 2 weeks.
Get the cook books:
Halloumi Pittas with Sriracha Mayo and Salad
Simple and easy halloumi pittas with rocket and sriracha mayo, served with a cucumber, tomato and mint salad.
Ingredients
- 400 g halloumi
- 4 pittas
- 1 tbsp sriracha
- 3 tbsps mayonnaise
- 1 cucumber
- 250 g plum tomatoes
- 1 handful fresh mint leaves
- 1 tbsp olive oil
- 30 g rocket
Instructions
- Preheat the oven to 180 degrees Celsius. Line a baking tray with baking parchment.
- Slice the halloumi into 1cm slices. Lay them on the baking parchment and put in the oven for 25 minutes, or until golden.
- Meanwhile, make the sriracha mayo by putting the sriracha and mayonnaise into a bowl and stirring until combined.
- Cut the cucumber and tomatoes into small chunks. Finely chop the mint leaves. Put the cucumber, tomato and mint into a bowl and drizzle over the olive oil. Sprinkle with salt and pepper.
- Put the pittas in the oven for the last two minutes of the halloumi cooking time. Remove from the oven, then cut the pittas along one side to create a pocket.
- Spread the sriracha mayo inside each pitta. Stuff with the rocket and halloumi and serve with the salad on the side.
Tried this recipe?Let us know how it was!
This sandwich was so tasty and I loved the spicy kick of the sriracha mayo!
The halloumi was perfectly grilled, and the spicy kick from the sriracha mayo complemented the fresh, crisp salad beautifully. It’s a quick, delicious, and satisfying meal that I can’t wait to make again!
The combination of flavors here is amazing. I can’t wait to try. Thanks for sharing.
These were so yummy and easy to make! Perfect light lunch option for those who bring lunch from home!
These Halloumi Pittas are amazing! The combination of flavors is perfect, and it’s so easy to put together. A great choice for a quick and tasty meal. Thank you!