Pitta bread salad

Pitta bread salad

Warm halloumi cheese is a real treat; here's a way to serve it up in style.

By , 21 September 2015

(1 vote)

Pitta bread salad

  • 25 Mins

  • Serves: 4

Nutritional Info
Each 382g serving contains

  • Energy

    2395KJ

    572KCAL

    29%

  • Fat

    32.9g

    high

    47%

  • Saturates

    10.1g

    high

    51%

  • Sugars

    7.1g

    low

    8%

  • Salt

    2.2g

    high

    36%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 627kJ/150kcal.
Ingredients
  • Finely grated zest of half unwaxed lemon
  • 2 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 hearts of Romaine Lettuce, shredded
  • 250g vine-ripened cherry tomatoes, halved
  • 4 spring onions, trimmed and sliced
  • 10cm piece cucumber, cut into 1cm pieces
  • 2 tbsp chopped flat leaf parsley
  • 400g can chickpeas, drained and rinsed
  • 175g halloumi, cut into 2cm slices
  • 4 pitta breads
Method

  • Pre-heat the grill. Whisk together the lemon zest, lemon juice and olive oil, and season with pepper.

  • Grill the pitta breads on both sides until lightly toasted. Tear into small pieces. Add to the salad with the hot halloumi and toss together again.

  • Put the lettuce, tomatoes, spring onions, cucumber, parsley and chickpeas in a large bowl. Add the lemon dressing and toss everything together gently.

  • Grill the halloumi slices on both sides until they're tinged brown. Roughly chop.

  • Serve immediately while the bread is still crisp.