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.
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Ingredients
- 400 grams halloumi
- 4 pittas
- 1 tablespoon sriracha
- 3 tablespoons mayonnaise
- 1 cucumber
- 250 grams plum tomatoes
- 1 handful fresh mint leaves
- 1 tablespoon olive oil
- 30 grams 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.
