20-Minute Damage20 min · Easy
Lemon Ricotta Pasta
Hot pasta tossed with ricotta, lemon and Parmesan, loosened with starchy pasta water. Baby spinach wilts in the same pot for an easy weeknight dinner.
Crispy Halloumi Pitas
Golden edges. Cool, crunchy middle. Pan-fried halloumi tucked into warm pita pockets with crisp lettuce, cucumber, tomatoes and lemon yoghurt. A quick dinner with salty, creamy crunch.
20 minApprox. time
EasyEffort
4 pitasMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Pitas and filling
Lemon yoghurt
Contains milk and wheat. Check pita labels for sesame.
Let’s cook
Make it tonight.
Make the sauce
Mix yoghurt, lemon juice, oregano and black pepper in a bowl. Set aside.Prepare the crunch
Shred lettuce and dice cucumber and tomatoes. Pat the halloumi slices dry with kitchen paper.Fry the halloumi
Heat oil in a large non-stick skillet over medium-high heat. Add halloumi in one layer. Cook for 2–3 minutes per side until deeply golden; use two batches if needed.Warm the pitas
Warm pitas in a toaster or dry pan until soft. Cut an opening along one edge of each pita to make a pocket.Fill and eat
Spread lemon yoghurt inside each pita. Add lettuce, cucumber, tomatoes and three halloumi slices. Serve immediately while the cheese is warm.
Make it yours.
Keep the golden crust
Pat halloumi dry and leave space between slices. Let the first side brown before turning.
Choose your bread
No pita pockets? Use four small flatbreads and fold around the same filling.
Prep ahead
Keep chopped vegetables and yoghurt sauce separately in the fridge for up to 2 days. Fry halloumi just before serving.
Equipment
Large non-stick skillet, spatula, bowl, knife, chopping board and toaster or dry pan..
A note on the nutrition
The recipe, in pictures.
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