Pita And Haloumi Recipes

Steps:

• Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
• Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
• Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

Steps:

• Soak the skewers in water for at least 30 minutes. Preheat the grill to 375 degrees F or preheat a large grill pan over medium heat. Clean and oil the grates or grill pan.
• Combine the lemon zest with the 2 tablespoons grapeseed oil, the cumin, turmeric, salt, garlic powder and pepper in a medium bowl; stir together. Add the chicken and toss to coat. Let sit for 5 minutes to 1 hour, then thread 5 to 6 chicken cubes onto each skewer.
• While the chicken marinates, peel the cucumber into long ribbons with a vegetable peeler. Transfer to a small bowl. Add the dill fronds, the juice from 1/2 of the zested lemon and a sprinkle of salt and pepper. Toss and set aside until ready to serve.
• Grill the skewers, turning every 3 to 4 minutes, until the chicken is cooked through and all sides are charred, 8 to 10 minutes total. Remove to a platter and squeeze juice from the remaining 1/2 lemon over the top.
• Two minutes before the chicken is done cooking, grill the halloumi until warmed through and lightly charred, about 1 minute per side.
• For each serving, top 1 pita with some of the cucumber salad, 1 to 2 slices of the halloumi and 2 chicken skewers. Drizzle with tahini and serve.

Steps:

• Prepare the pita croutons: Heat oven to 350 degrees. Arrange the pita pieces on a baking sheet in an even layer. Bake until the squares are completely dry and crisp, and starting to darken in color, about 10 to 15 minutes. (This step can be done a couple of days in advance, and the bread stored in an airtight container or a resealable plastic bag. Or you can do it while you prep the rest of the dish. Skip this step if using the pita chips.)
• Meanwhile, prepare the sumac oil: Combine the sumac and olive oil in a small bowl and mix well.
• Prepare the yogurt: Mix together the yogurt and salt with 1 to 2 tablespoons water, just enough to get a thick drizzling consistency. Set aside.
• In a medium cast-iron (or non-stick) frying pan, heat 2 teaspoons olive oil over medium. Add the halloumi pieces in a single layer. Do not move them around or flip them over until any released water evaporates and pieces start to brown, about 2 minutes. Flip them over and cook for another minute until the other side is browned. Transfer to a small plate and set aside.
• To the same pan, add the remaining 1 tablespoon olive oil and heat over medium. Add the asparagus and salt and cook, tossing around, just until bright green and glossy, about 2 minutes. Add the garlic and continue to cook for another minute or so, just until fragrant.
• Crack the eggs over the asparagus. Return the halloumi cheese to the pan, dispersing it evenly over the whites and the asparagus, then cover the pan and cook until your desired level of doneness, about 3 to 5 minutes.
• To serve, scatter the pita croutons over the dish, then drizzle with the yogurt and sumac oil.

Steps:

• Heat the pitas for about 2 minutes under a medium-hot grill, then split lengthways along one edge into halves.
• Lay the Haloumi on the inside surfaces of the pitas and dot the olives over the cheese.
• Grill until the cheese bubbles and the bread is just beginning to scorch.
• Eat hot.