Mediterranean Style Halloumi Gyros Style Pittas
with Chunky Wedges, Baby Leaf Salad and Flaked Almonds
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Almonds
- Nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Spelt (wheat)
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Inspired by the classic Greek dish of gyros, we're instead serving the halloumi in the style of a pitta pocket rather than a wrap. With a fresh salad, garlic aioli and wedges on the side, this is a twist on the classic.
Ingredients
450 grams
Potatoes
200 grams
Halloumi
(Contains: Milk)
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
4 unit(s)
Pitta Breads
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Cut the tomato into 1cm chunks.
In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts).
Season with salt and pepper and set aside.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the halloumi and fry until golden, 2-3 mins each side. Sprinkle over the Mediterranean style seasoning and turn to coat the halloumi.
While the halloumi fries, halve the pitta breads widthways. If you have a toaster, toast the pitta breads until golden.
If you're using the oven, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Halve the halloumi if you prefer and pile into your pitta breads along with a handful of baby leaves. Drizzle over the aioli.
Add the tomato and remaining leaves to the dressing bowl and toss together.
Serve the halloumi gyros style pittas with the salad and wedges alongside. Sprinkle the flaked almonds over the salad to finish.
