• Preheat oven to 240°C/220°C fan-forced.

• In a medium bowl, place haloumi and cover with water to soak

• Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss 
to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.
Little cooks: Help toss the fries! 

• When the fries have 5 minutes remaining, bake pita bread directly on a wire oven 
rack until heated through, 2-3 minutes.

• While the pita bread is in the oven, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Return the frying pan to high heat with a drizzle of olive oil. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Season with salt and pepper.

TIP: Cooking the meat in batches over high heat helps it stay tender. 

• In a medium bowl, combine mixed salad leaves and a drizzle of the vinegar and olive oil. •

 Halve pita bread and spread with some creamy pesto dressing, then fill with salad leaves and beef strips, haloumi and crumble over fetta cubes.

• Drizzle over remaining creamy pesto and serve with hand-cut fries. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, add semi-dried tomatoes, kalamata olives and parsley to your pita bread to serve.