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Pitta pockets recipe

Pitta pockets recipe

12 ratings

A quick lunch or snack, these pitta pockets are easily transportable and full of punchy flavours. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 501 calories / serving
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    11g 57%
  • Sugars

    8g 9%
  • Salt

    3g 50%

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


  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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