Light Bites
Mediterranean
MediterraneanStuffed Pita Pockets
Warm pita bread split and crammed with fillings, shown three ways. Basic keeps it to ham and salad, Better adds a spiced chicken and yoghurt drizzle, and Ultimate goes full mezze with homemade hummus and griddled halloumi.
Vegetarian
Ultimate version
Charred halloumi, homemade hummus, dukkah and pickled veg in toasted flatbread.
Per serving£4.90
Total cost£9.80
Time37 min
Ingredients for 2
- 2 Greek-style flatbread pitas
- 200 g halloumi , sliced
- 60 g pickled red cabbage
- 2 tbsp dukkah
- 1 handful fresh mint leaves
- sea salt , to taste
- Hummus
- 240 g cooked chickpeas , drained
- 2 tbsp tahini
- 1 lemon , juiced
- 2 tbsp extra virgin olive oil
Method
- Blend chickpeas, tahini, lemon juice, olive oil and a splash of water until silky; season.
- Griddle the halloumi for 2 minutes each side until char lines appear.
- Toast the flatbreads on the dry griddle until warm and pliable, then split.
- Spread the inside generously with hummus.
- Layer in the halloumi, pickled cabbage and mint.
- Scatter over dukkah, finish with a little olive oil and serve warm.
Equipment
- griddle pan
- blender
The three ways, side by side
Budget
White pitas filled with ham, cheese and crunchy salad.
Better
Spiced chicken, red onion and a garlic yoghurt drizzle in seeded pita.
Ultimate
Charred halloumi, homemade hummus, dukkah and pickled veg in toasted flatbread.
