Griddled halloumi with tomatoes, mint and wholemeal pita

Ingredients

For 1 serving

• Halloumi50 g
• Tomatoes150 g
• Mintto taste
• Whole wheat pita0.5
• Lemon juiceto taste
• Extra virgin olive oil3 g

Contains: gluten, lactose,

In season: June – September

Method

1. Heat a griddle or non-stick pan over high heat for 2–3 minutes, until very hot.
2. Meanwhile, wash the tomatoes, cut them into wedges and dress them with the oil, lemon juice and a few torn mint leaves.
3. Cut the halloumi into slices about 1 cm thick, pat them dry with kitchen paper and sear them for 2 minutes per side without moving them, until golden and they release on their own; serve it straight away, as it turns rubbery as it cools.
4. Warm the half wholemeal pitta on the griddle for 30 seconds per side, until soft and hot, and serve it with the halloumi and tomatoes.