Ingredients
- Greek pocketless pitas
- 180g Riverina Dairy Cyprus Style Haloumi
- 1 tbsp. olive oil
- 1 small head red leaf lettuce, rinsed and dried
- 1 small red onion, thinly sliced
- 4 baby cucumbers, cut in halves
- 3 plum tomatoes, thinly sliced
- 1 cup Tzatziki
Haloumi Pita
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- Set up a charcoal grill or a grill pan on a stove top.
- Cut Haloumi in ¼ inch thickness, drizzle with olive oil and grill on a hot grill until charred on both sides. (About 2 mins on each side)
- Warm the pita on the grill lightly.
- Assemble the pita by opening the pita and spreading a generous amount of tzatziki on the sides.
- Add lettuce, red onions, cucumbers, tomatoes and haloumi inside the pita pockets to resemble a sandwich.
- Serve immediately while haloumi is still hot.
