Halloumi Stuffed Pittas with Cucumber & Pickled Cabbage
Description:
This vibrant and zesty Mediterranean-inspired meal pairs salty grilled halloumi with refreshing cucumber ribbons and tangy pickled red cabbage, all tucked into warm, fluffy pitta breads. It’s a quick, satisfying vegetarian dish bursting with color, texture, and flavor — perfect for lunch, dinner, or even a picnic.
Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
For the Pickled Cabbage:
1 cup red cabbage, finely shredded
2 tbsp apple cider vinegar or white wine vinegar
1 tsp suga
1/4 tsp salt
For the Cucumber Salad:
1/2 cucumber, shaved into ribbons or thinly sliced
1 tbsp lemon juice
1 tsp olive oil
Salt and pepper, to taste
For the Halloumi & Assembly:
250g halloumi cheese, sliced into 1cm slabs
1 tsp olive oil (for grilling)
4 wholemeal or white pitta breads
1/2 cup Greek yogurt or hummus (optional spread)
A handful of fresh mint or parsley leaves
Chili flakes or sumac (optional, for garnish)
Instructions:
1. Quick-Pickle the Cabbage:
In a small bowl, combine shredded cabbage with vinegar, sugar, and salt.
Toss well and let it sit for at least 10–15 minutes while you prepare the rest. It will soften and turn vibrantly pink.
2. Prepare the Cucumber Salad:
Toss cucumber ribbons with lemon juice, olive oil, salt, and pepper.
Set aside.
3. Grill the Halloumi:
Heat a grill pan or non-stick skillet over medium heat.
Add a drizzle of olive oil and grill the halloumi slices for 2–3 minutes on each side until golden and crisp.
4. Warm the Pittas:
Toast or grill the pitta breads until warm and slightly puffed.
Slice open to form pockets or halve them to stuff.
5. Assemble:
Spread a little Greek yogurt or hummus inside each pitta (optional).
Stuff with grilled halloumi, cucumber salad, pickled cabbage, and fresh herbs.
Sprinkle with chili flakes or sumac for a zingy finish.
Nutrition Info (Per Serving):
(Based on 1 pitta stuffed with ~60g halloumi, veg & optional yogurt)
Calories: 420 kcal
Protein: 18g
Fat: 22g
Saturated Fat: 10g
Crbohydrates: 35g
Fiber: 5g
Sugar: 5g
Sodium: 950mg
Q&A
Q: Can I make the pickled cabbage in advance?
A: Yes! You can prepare it up to 3 days ahead and store it in an airtight container in the fridge.
Q: What can I use instead of halloumi?
A: Try grilled tofu for a vegan option, or paneer for a similar texture.
Q: Can I serve this cold?
A: Yes, but grilled halloumi is best served warm. You can prep the fillings in advance and grill the cheese right before serving.
Q: What other toppings work well?
A: Add sliced avocado, cherry tomatoes, roasted red peppers, or a spoon
of harissa for a spicy kick