Roasted vegetable & halloumi pittas

Roasted vegetable & halloumi pittas

The strong, salty favour of the halloumi is a perfect match for the sweetness of the roasted vegetables. The paprika adds a little extra kick, but you could use basil or thyme for a milder flavour, if you prefer.

By , 21 September 2015
Roasted vegetable & halloumi pittas
  • Ready in: 35 mins
  • Serves: 4
  • Price: 84p per serving
Nutritional Info
Each 267g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
  • Energy 1574KJ 376KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 590kJ/141kcal.
  • 250g chestnut mushrooms,halved
  • 1 courgette, topped, tailed and cut into 1cm slices
  • 1 red pepper, de-seeded and cut into bite-sized pieces
  • 1 red onion, cut into 8 wedges
  • 1 tbsp olive oil
  • 1 level tsp smoked paprika
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp coarse-grain mustard
  • 125g halloumi, cut into 4 slices
  • 4 wholemeal pitta breads
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Put all the vegetables in a large roasting tin. Add the 1 tbsp of oil along with the paprika, then toss to coat. Cook in the oven for 25-30 minutes, or until the chunks of veg are tender and tinged golden brown.

  • Whisk the balsamic vinegar, lemon juice and mustard together. Set aside.

  • When the vegetables are almost ready, scatter the halloumi on top. Return to the oven for 4-5 minutes, until the halloumi is just starting to soften.

  • Remove from the oven. Drizzle over the balsamic, lemon and mustard dressing, then toss well.

  • Sprinkle the pittas with a few drops of water on each side and put in the oven for 3-5 minutes, until puffed up. Cut in half, fill with the halloumi and veg mixture, and serve.