Lemon Pepper Haloumi Pita Pockets
with Sweet Potato Wedges & Tomato Salad
Calories
:
845 kcalProtein
:
32.3g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
- Milk
Ready for a dinner upgrade? These zesty haloumi pita pockets are the perfect weeknight win. Tender, lemon-kissed chicken tucked inside warm bread with a refreshing tomato salad. Served alongside crispy sweet potato wedges and a cooling herby mayo, this meal is bright, satisfying and bursting with flavour.
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
Chicken Salt
(Contains: Soy May be present: Gluten, Wheat)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
2
Sweet Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, thinly slice tomato into wedges.
- Cut the haloumi into 1cm-thick slices.
3
- 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.
- In the last minute, sprinkle over lemon pepper seasoning, turning to coat.
4
- When wedges have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
5
- In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Season.
6
- To tray with wedges, sprinkle over chicken salt and toss to coat.
- Halve pita bread and fill with salad and haloumi. Drizzle over dill & parsley mayonnaise.
- Divide zesty haloumi pita pockets and chicken salt wedges between plates. Enjoy!
