Lebanese-Style Halloumi Pitta With Tahini Yoghurt Dressing

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Cut your halloumi into strips

Add the halloumi strips to a bowl with your baharat and give everything a good mix up until the halloumi is fully coated

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the coated halloumi and cook for 2-3 min on each side or until golden brown

Meanwhile, peel and grate (don't chop!) your garlic

Cut your tomato[es] into wedges

Add your tahini to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and stir until the tahini has softened

Add your natural yoghurt and grated garlic and stir it all together – this is your tahini yoghurt dressing

Add your pitta[s] to a toaster for 1-2 min or until warmed through

Wash your salad, then pat it dry with kitchen paper

Combine the tomato wedges, carrot & cabbage slaw mix and salad in a large bowl

Add your cider vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a drizzle of olive oil and toss – this is your salad

Slice the warmed pitta[s] along the top and open up to form a pocket (be careful not to cut all the way through!)