Halloumi, Tomato & Mint Pitta

📝 Ingredients

• 2 pitta breads (about 70 g each)
• 120 g halloumi
• 1 tomato (about 150 g)
• ¼ cucumber (about 100 g)
• 8 fresh mint leaves
• 100 g Greek yoghurt 2%
• ½ lemon
• Black pepper

🍴 Utensils

• Non-stick frying pan
• Spatula
• Small bowl
• Knife and chopping board
• Kitchen paper

📖 Steps

1. Cut the halloumi into 1 cm thick slices and pat them dry carefully with kitchen paper: the drier the cheese, the better it browns, without releasing water into the pan.
2. Make the sauce: mix the Greek yoghurt with the juice of the half lemon and a grind of pepper. Don't add salt, the halloumi is salty enough already. Keep in the fridge while you cook.
3. Wash the tomato and cucumber. Cut the tomato into thin half-moons and the cucumber into thin sticks, then pick the mint leaves and roughly chop them.
4. Heat a dry non-stick frying pan over a medium-high heat for 2 minutes. Lay the halloumi slices in it without overlapping and leave for 2 minutes without touching, until nicely golden and they release on their own.
5. Turn the slices over with a spatula and brown the other side for 1 to 2 minutes. The halloumi should be golden and soft: overcooked, it turns rubbery. Set aside on a plate.
6. Lower to a gentle heat and warm the pittas in the same pan for 30 seconds on each side to soften them. Then open them into pockets by slitting one side with a knife, without piercing the bottom.
7. Spread the inside of the pittas with the yoghurt sauce, then slip in the tomato, cucumber, still-warm halloumi and mint. Eat straight away, or wrap tightly in baking paper and then foil to take with you.