Chutney Glazed Haloumi Pita Pocket

Cook Time 45 minutes

Serves 4

Ingredients

540g haloumi, sliced into 4 even batons

3 tbsp mango chutney

Olive oil, for frying

1 cup wombok, shredded

1 carrot, julienned

1 cucumber, julienned

Half a bunch of coriander, leaves picked

Juice of ½ lemon, for the slaw

Salt, to season

Yoghurt Sauce

1 cup Greek yoghurt

1 small garlic clove, finely grated

Zest and juice of ½ lemon

Salt

To Serve

4 pita breads

Method

For the yoghurt sauce, mix yoghurt, garlic, lemon, and salt. Chill until needed.

For the slaw, toss the wombok, carrot, cucumber, and coriander with a small squeeze of lemon juice, olive oil, and salt. 

Wrap the pita in foil and warm it in the oven at 180°C.

Heat a pan over medium to high heat and add the oil. Pat the haloumi dry and fry for 1-2 minutes on each side. Add the chutney and allow it to melt into the pan. Glaze haloumi on all sides.

Spread yoghurt over pita, top with slaw and haloumi. Wrap and enjoy.