Recipe by: Everyday Gourmet with Justine Schofield
Chutney Glazed Haloumi Pita Pocket
Ingredients
- 540g Riverina Dairy Cyprus style Haloumi, sliced into 4 even batons
- 3 tbsp mango chutney
- Olive oil, for frying
- 1 cup wombok, shredded
- 1 carrot, julienned
- 1 cucumber, julienned
- Half a bunch of coriander, leaves picked
- Juice of ½ lemon, for the slaw
- Salt, to season
Yoghurt Sauce - 1 cup Greek yoghurt
- 1 small garlic clove, finely grated
- Zest and juice of ½ lemon
- Salt
To Serve - 4 pita breads
Chutney Glazed Haloumi Pita Pocket
METHOD
Step 1. For the yoghurt sauce, mix yoghurt, garlic, lemon, and salt. Chill until needed.
Step 2. For the slaw, toss the wombok, carrot, cucumber, and coriander with a small squeeze of lemon juice, olive oil, and salt.
Step 3. Wrap the pita in foil and warm it in the oven at 180°C.
Step 4. Heat a pan over medium to high heat and add the oil. Pat the haloumi dry and fry for 1-2 minutes on each side. Add the chutney and allow it to melt into the pan. Glaze haloumi on all sides.
Step 5. Spread yoghurt over pita, top with slaw and Riverina Dairy haloumi. Wrap and enjoy.
