Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 22

BARBECUED HALLOUMI PITTA POCKETS

Marinating the halloumi before grilling it over wood or hot coals enhances the flavour. If you don’t have a barbecue or seasonal weather conditions make cooking outdoors unappealing, stay inside in the warm and use a griddle pan instead. You can still crisp and char the halloumi and give it a smoky kick.

SERVES 4

PREP 15 MINUTES

COOK 15 MINUTES

340g (12oz) halloumi, thickly sliced

olive oil, for brushing

1 large red onion, cut into wedges

1 yellow (bell) pepper

1 red (bell) pepper

4 pitta breads

a handful of wild rocket (arugula)

4 heaped tbsp Greek yoghurt

pomegranate molasses or balsamic vinegar, for drizzling

sea salt and freshly ground black pepper

ROSE HARISSA MARINADE

2 tbsp olive oil

juice of 1 lemon

2 tsp rose harissa paste

Mix the ingredients for the rose harissa marinade in a bowl and add the halloumi, turning it until well coated in the marinade.

Fire up the barbecue and when it’s really hot and the flames die down lightly oil the grill.

Add the red onion wedges and peppers and cook for about 8–10 minutes or until softened and slightly charred. Remove and keep warm.

Add the halloumi and cook for about 2 minutes each side until golden brown and slightly charred. Remove and keep warm.

Place the pitta breads on the oiled grill and cook for about 30 seconds each side. Remove and keep warm.

Peel the peppers when they are cool enough to handle and remove the inner ribs and seeds. Cut into slices.

Make a slit along one side of each pitta bread and open it up. Fill with the rocket (arugula), grilled onions, peppers and halloumi. Add a spoonful of yoghurt to each pitta and drizzle with pomegranate molasses or balsamic vinegar.

VARIATIONS

• Add tzatziki (see here) or hummus instead of yoghurt.

• Use wraps or tortillas instead of pittas.

Tip: If you have a large barbecue you can grill the halloumi and pitta breads alongside the onions and peppers to speed things up.