All Hail Halloumi
I’ll confess: I normally turn to roasting veg when they’re no longer quite up to salad standards. So the forgotten, slightly shriveled red peppers went into the mix with some slowly browning aubergine and some squishy cherry tomatoes. A quick blast in the oven along-side some shallots, garlic and chili and dressed with a dash of balsamic vinegar turned this rather sad collection of rotting veg into the perfect pitta filling.
I struggled to capture the true glory of a roasted veg and halloumi pitta on camera, but trust me, this was mighty. Gorgeous with hot fried halloumi and chorizo, and not too shabby when cheddar was substituted to make a lunch-box friendly alternative the next day.
Ingredients By no means set in stone: this made enough for four of us when served with fresh salad, as well as 2 days lunch for me. The combination of the shallots and the chili meant this dish had some bite, if you prefer your food less spicy you might want to reduce the quantities, or deseed the chili.
2 red peppers
10 cherry tomatoes
2 cloves garlic
2/3 block halloumi cheese
100g chorizo sausage
4 wholewheat pitta breads
1/4 jar sundried tomato pesto
2 tsp balsamic vinegar
1. Preheat the oven to 220°C.
2. Dice the aubergine and leave to drain in a colander generously sprinkled with salt while preparing the rest of the veg.
3. Cut the pepper into bite-sized chunks and half the cherry tomatoes. Peel and chop the shallots, crush the garlic and finely slice the chili. Peel and slice the chorizo and slice the halloumi (not too finely).
4. Heat the olive oil in a roasting dish with the garlic, chili and shallots while you rinse the aubergines. Then add the veg to the dish and pop into the oven, stirring every 5-10 minutes.
5. When the veg have been cooking for about 15 minutes, heat a dry pan and fry the chorizo slices, until just about browning on both sides. Then fry the halloumi slices for about 2 minutes on each side, until browned. I used the fat from the chorizo, but you could equally use vegetable oil.
6. Pop the pittas into the toaster, or under the grill. Remove the roasted veg from the oven, and mix in the balsamic vinegar.
7. Assemble the pitta breads: I sliced them in half, putting a smear of tomato pesto on one side and filling with a generous spoonful of the balsamic veg, 2 slices of halloumi and few chorizo slices and seasoning with black pepper.