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Barbecued halloumi and coleslaw pittas

Name: Barbecued halloumi and coleslaw pittas
Yield: for 6 people
Cuisine: Greek recipes
Ingredients: 3 tbsp jerk seasoning; 2 x 250g packs haloumi, each cut into bite-size pieces; Olive oil, for brushing; 6 wholemeal pittas, to serve; For the coleslaw; 3 tbsp light mayonnaise; Juice of 1 lime; 2 carrots, finely sliced; 1 celery stick, finely sliced; 1 small red onion, finely sliced; 1 red bird’s eye chilli, deseeded and finely sliced; Handful fresh coriander leaves; 25g salted peanuts, toasted; Handful fresh beansprouts

Published: 30 Jun 07
Updated: 18 Mar 24

These wraps are packed with interesting flavours and textures – sharp, spicy, salty, crunchy and squeaky, they’ve got the lot.

Easy
July 2007

Test kitchen approved

for 6 people
Ready in 25 minutes

These wraps are packed with interesting flavours and textures – sharp, spicy, salty, crunchy and squeaky, they’ve got the lot.

Per serving: 548kcals, 28.4g fat (15.3g saturated), 28.2g protein, 52.7g carbs, 6.5g sugar, 4.7g salt

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Ingredients

3 tbsp jerk seasoning
2 x 250g packs haloumi, each cut into bite-size pieces
Olive oil, for brushing
6 wholemeal pittas, to serve

For the coleslaw

3 tbsp light mayonnaise
Juice of 1 lime
2 carrots, finely sliced
1 celery stick, finely sliced
1 small red onion, finely sliced
1 red bird’s eye chilli, deseeded and finely sliced
Handful fresh coriander leaves
25g salted peanuts, toasted
Handful fresh beansprouts

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Method

First, make the coleslaw. Mix together the mayonnaise and lime juice in a large mixing bowl, add all the remaining ingredients, season, then toss together well.
Sprinkle the jerk seasoning all over the halloumi, brush with olive oil and cook on a hot barbecue or griddle pan for 1-2 minutes each side, until it is slightly charred. Set aside.
Brush each pitta with some olive oil, place on the barbecue or griddle pan and cook, turning, until heated through.