Tex-Mex Haloumi & Tomato Salsa Pita Pockets
with Corn Chips & Cos Salad
Calories
:
864 kcalProtein
:
32.8g proteinPreparation Time
:
15 minutesDifficulty
:
EasyKid Friendly
Allergens:
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
All it takes is four easy steps, to get a dinner of champions plated up on the table. Tonight, Tex-Mex haloumigets nice and comfy in these soft pita pockets. Filled with tomato relish and cos lettuce and plated up with a cos and corn chip combo, you’ll be chowing down on these bad boys in no time!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Haloumi
(Contains: Milk)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk.)
1 bag
Corn Chips
1
Baby Cos Lettuce
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
•Large Frying Pan
Cooking Steps
1
- Cut the haloumi into 1cm-thick slices. Sprinkle over some Tex-Mex spice blend.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side.
2
- Meanwhile, finely shred cos lettuce.
- In a medium bowl, combine cos, a drizzle of olive oil and vinegar. Season to taste.
3
- Microwave pita bread on a plate for 1 minute, until warmed through.
4
- Halve pita bread and fill with some tomato salsa, Texan haloumi and cos.
- Serve with corn chips and remaining cos salad. Enjoy!
ELEVATE ME: If you added extra ingredients to this recipe, add cheddar cheese and coriander to pita. Slice lime and squeeze into pita.
