Pitta pockets recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 501 calories / serving
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A quick lunch or snack, these pitta pockets are easily transportable and full of punchy flavours.

  1. In a frying pan, heat the olive oil on medium and add in the halloumi. Fry quickly until golden and then remove and keep warm. Add the mushrooms and peppers and turn the heat down to low, cook and stir for 15 minutes until the vegetables have softened. While they are cooking, slice each pitta bread to form a pocket and toast until starting to crisp.
  2. To assemble, open the pitta pockets and pack in the mushrooms and peppers, top with halloumi and finish with a handful of salad leaves. 

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  • Ingredients

  • 1 tbsp olive oil
  • 250g (8oz) halloumi cheese, sliced into 1 cm pieces
  • 4 portobello mushrooms, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 4 large white pitta breads
  • 1 x 150g pack mixed salad leaves
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  • Energy 2102kj 501kcal 25%
  • Fat 20.1g 29%
  • Saturates 11.3g 57%
  • Sugars 8g 9%
  • Salt 3g 50%

of the reference intake
Carbohydrate 58.1g Protein 25.2g Fibre 4.4g

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