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Piri-piri halloumi pittas recipe

1 rating

Squeeze in extra veg and dial up the flavour with our veggie twist on this restaurant favourite. Piri-piri coated-halloumi is stuffed into warm pitta breads and served with epic sides you will devour. See method

Serves 6
Takes 55 mins
549 calories / serving
Vegetarian

Ingredients

1kg floury potatoes, scrubbed and cut into wedges
3 tsp paprika & onion classic chip seasoning
4 tbsp vegetable oil
1 red pepper, sliced
6 sweetcorn cobettes
300g frozen peas
10g butter
225g pack halloumi, sliced into 2cm strips
2 tbsp medium piri-piri sauce (or mild if you prefer it less spicy)
20g chipotle paste (use 10g if you prefer it less spicy)
40g grated pecorino
6 wholemeal pittas, toasted
60g pack rocket

Each serving contains

Energy
25kj
549kcal 27%
Fat
19g 26%
Saturates
8g 42%
Sugars
10g 11%
Salt
2.3g 39%

of the reference intake
Carbohydrate 65.4g Protein 23.5g Fibre 13.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the wedges into a bowl of warm water for 10 mins. Drain and pat dry. Transfer to 1-2 lined baking trays, then scatter over the seasoning, drizzle over the oil and mix well. Spread out and add the red pepper slices to one side of the tray; season well. Bake for 35-40 mins, turning halfway.
Meanwhile, boil the corn cobettes for 8 mins; drain and leave in the pan with the lid on to keep warm. Boil the peas for 5 mins, drain and return to the pan with the butter; season. Smash with a fork then cover and set aside in the pan to keep warm.
Heat a griddle or frying pan over a medium heat and dry fry the halloumi for 3-4 mins each side until golden and crispy. Transfer to a bowl and toss with the piri-piri sauce to coat.
Spread the chipotle paste over the corn cobs, turning to coat. Scatter with the grated pecorino, then divide among plates. Open the toasted pittas and stuff with the rocket, roasted peppers and piri-piri halloumi. Serve with the smashed peas, corn and potato wedges.

Tip: Soaking the potato wedges before roasting makes them fluffy in the centre and crispy on the outside but you can skip this if you’re short on time.

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