Halloumi Stuffed Pittas with Cucumber & Pickled Cabbage Description:
This Mediterranean-inspired dish is a vibrant, satisfying vegetarian meal. Crispy, golden halloumi is tucked into warm wholemeal pitta pockets with crunchy cucumber and zingy pickled red cabbage. It’s quick to make, incredibly flavorful, and perfect for lunch, dinner, or entertaining.
Ingredients: (Serves 2–3)
For the Pickled Cabbage (Quick Pickle):
1 cup red cabbage, finely shredded
2 tbsp apple cider vinegar or white wine vinegar
1 tsp sugar
½ tsp salt
For the Filling
200g halloumi cheese, sliced into 1cm pieces
1 tbsp olive oil
1 cucumber, sliced or ribboned
1 small red onion, thinly sliced (optional)
1 small handful fresh mint or parsley, chopped
3 wholemeal pitta breads
Optional Add-ons:
3 tbsp plain Greek yogurt or tahini sauce
1 tsp sumac or chili flakes for garnish
Instructions:
1. Quick Pickle the Cabbage (10 minutes):
In a small bowl, mix vinegar, sugar, and salt. Add shredded cabbage and massage for a few seconds. Let it sit while you prep everything else. It softens and brightens in flavor.
2. Prepare the Halloumi (5–7 minutes):
Heat olive oil in a pan over medium heat. Add halloumi slices and fry for 2–3 minutes per side until golden brown and crispy. Set aside.
3. Warm the Pittas (optional, 2 minutes):
Warm pitta breads in a toaster, oven, or dry skillet until soft and pliable. Slice open to form pockets.
4. Assemble (5 minutes):
Stuff each pitta with slices of halloumi, drained pickled cabbage, cucumber, herbs, and optional red onion. Drizzle with yogurt or tahini sauce if desired.
Total Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes
Nutritional Information (Per Serving – 1 stuffed pitta):
Calories: ~410 kcal
Protein: 15g
Carbohydrates: 30g
Sugars: 5g
Fat: 24g
Saturated fat: 11g
Fiber: 4g
Sodium: ~800mg
(Varies based on brand of halloumi and sauce used)
Questions & Answers:
Q: Can I make it vegan?
A: Yes! Swap halloumi with vegan halloumi or grilled tofu, and use plant-based yogurt or tahini sauce.
Q: How long can I store pickled cabbage?
A: Up to 1 week in an airtight jar in the fridge. It gets even better with time.
Q: Can I use naan or flatbread instead of pitta?
A: Absolutely! Naan, flatbreads, or wraps all work well.
Q: What else can I add for extra crunch?
A: Try sliced radishes, shredded carrots, or toasted nuts/seeds.
Q: Can I meal prep this?
A: Yes—store ingredients separately and assemble just before eating to keep textures fresh.