halloumi, mint, coriander and dill pittas recipe
Ideal for a quick lunch or supper (or even better for a picnic around the fire), these are delicious pockets of herbs and salty toasted halloumi cheese. A great friend and cook, Ivan Samarine, made this for me, having had something like it in an Uzbek cafe in Moscow.
serves 6
- 250g halloumi cheese
- 6 pitta breads
- A good bunch of dill
- A good bunch of mint
- A good bunch of coriander
- 2 tablespoons good fruit olive oil
Cut the halloumi into slices about 1cm thick and griddle or fry the slices until warm and beginning to melt.
At the same time, warm the pittas on the griddle or fire and then cut them open lengthways. Strip the herb leaves and chop finely.
Stuff each pitta with 3-4 slices of halloumi and a good fistful of the mixed herbs, then drizzle with a little olive oil.
This recipe features on p.228 of Sarah Raven's Garden Cookbook
