with Hand-Cut Fries
If you can't already tell, we are absolutely loving pita pockets and think we might have hit the jackpot with this flavour combo! First, take tender haloumi and sear them up in the frying pan. Then, spread the pita with our creamy pesto dressing, throw in some salad leaves, cooked haloumi and fetta cubes. It's super simple and super delicious!
Allergens
Utensils
Tags
Mixed salad leaves
1 packet
Creamy pesto dressing
1 packet
Pita Bread
2
Potato
2
Haloumi
1 packet
Fetta Cubes
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• In a medium bowl, place haloumi and cover with water to soak
• 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 between two trays.
• When the fries have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
• Drain haloumi and pat dry. Cut the 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.
• In a medium bowl, combine mixed salad leaves and a drizzle of the vinegar and olive oil.
• Halve pita bread and spread with half the creamy pesto dressing, then fill with salad leaves, halloumi and crumbled fetta cubes.
• Drizzle over remaining creamy pesto dressing. Serve with fries. Enjoy!
4329
kJ
Energy (kJ)
1035
kcal
Calories
62.2
g
Fat
20.2
g
of which saturates
80.1
g
Carbohydrate
13
g
of which sugars
7.3
g
Dietary Fibre
40.2
g
Protein
1854
mg
Sodium
with Garlicky Greens & Creamy Pesto Dressing
