Prep Time
10 mins
Servings
4 Servings
Cook Time
10 mins
Difficulty
Easy
A bright, Greek-inspired snack: crisp fried halloumi with lemon yoghurt and a tangy tomato-and-olive tapenade served on toasted pitta. Ready in about 20 minutes and ideal for sharing.
Ingredients
250g Halloumi, sliced 1cm thick (Pat slices dry on kitchen paper to get a crisp crust)
4 Small wholemeal pitta breads, halved or cut into wedges (Use wholemeal for extra fibre)
2 tbsp (30ml) Olive oil, divided (1 tbsp for frying, 1 tbsp for tapenade)
150g Natural yoghurt, stirred (Greek-style or natural yoghurt works well)
1 tbsp (15ml) Lemon juice, fresh
1 tsp Lemon zest, zest only
200g Cherry tomatoes, halved or roughly chopped
80g Black olives (pitted), roughly chopped (Kalamata or black olives both work)
30g Red onion, finely chopped (About 1 small shallot equivalent)
20g Capers (rinsed), drained
1 tsp Red wine vinegar
1 tsp Dried oregano
10g Fresh parsley, chopped (Optional garnish)
to taste Salt
to taste Black pepper, freshly ground
Method
Step 1
Make the lemon yoghurt: in a small bowl combine the natural yoghurt, lemon juice, lemon zest and a pinch of salt. Stir, taste and adjust seasoning. Chill while you prepare the rest.
Step 2
Prepare the tomato-olive tapenade: finely chop or halve the cherry tomatoes, roughly chop the olives and finely chop the red onion. Combine in a bowl with the drained capers, 1 tbsp olive oil, red wine vinegar and dried oregano. Season with salt and black pepper to taste and set aside.
Step 3
Toast the pitta: preheat the grill (under a medium-high setting) or oven to 200ºC. Brush the pitta lightly with a little oil if you like and toast under the grill or in the oven for 3-5 minutes until warmed and slightly crisp. Alternatively use a toaster or dry frying pan.
Step 4
Fry the halloumi: heat 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Fry the halloumi slices for 2-3 minutes on each side until golden and crisp. Transfer to kitchen paper for a moment to drain.
Step 5
Assemble the bites: spread a spoonful of lemon yoghurt over each toasted pitta half or wedge, top with a slice or two of fried halloumi and spoon over the tomato-olive tapenade. Scatter chopped parsley over the top and finish with a crack of black pepper.
Step 6
Serve immediately while the halloumi is warm and the pitta is still crisp.
Nutritional Information
Per serving:
Energy - 493kcal
Protein - 21g
Carbohydrates - 40g
Fat - 28g
Fibre - 3.4g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Dry the halloumi well to achieve a crisp exterior. Assemble just before serving so the pitta stays crisp.
