Aubergine and halloumi pitta
These versatile pitta pockets are great for a picnic or lunchbox, packed with spicy flavour and a zingy green tahini
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
6
MINUTES
Ingredients
1 large aubergine, cut into thin slices
olive oilÂ
250g halloumi, cut into ½ inch slicesÂ
4 white pittas, warmed or lightly toastedÂ
hot chilli sauce
sea salt
black pepperÂ
For the green tahini:
100ml tahiniÂ
the juice of 1 lemonÂ
large handful of parsleyÂ
large handful of mintÂ
large handful of basilÂ
For the salad:
2 plum tomatoes, finely chopped
½ cucumber, deseeded and cut into small cubesÂ
spring onion, finely slicedÂ
juice of ½ lemonÂ
pinch of sea saltÂ
Method
Mix together the chopped tomatoes, cucumbers and sliced spring onion in a medium sized bowl.
Squeeze over the juice from half a lemon and a pinch of sea salt. Mix around a little and then leave aside.
To make the green tahini, blitz all the ingredients together along with 6 tablespoons of water in a food processor until you have a runny, smooth, lightly green sauce. Taste for seasoning and add a pinch of salt or a little more lemon juice if needed.
Place the slices of aubergine in a large mixing bowl along with olive oil and a healthy pinch of sea salt. Mix around until each of the slices has soaked up a little of the olive oil.
Heat a griddle pan or frying pan over a medium high heat and fry the aubergine slices, each side for 2-3 minutes until really tender and slightly charred.
Fry the halloumi in a similar way with a little olive oil on your griddle or frying pan, 2-3 minutes each side so that you have nice golden crispy halloumi.
Warm the pittas or lightly toast them. Cut an opening in them so you have a pocket and stuff them with a few slices of aubergine and halloumi.
Add a spoon or two of the cucumber and tomato salad and drizzle generously with the green tahini sauce and lastly add a few splashes of hot sauce.
