ROASTED VEGETABLE & HALLOUMI PITTA POCKETS

How often do you invite your squad over for dinner? For me, it’s at least a fortnightly event and it usually results in my inner Jewish mother going inappropriately overboard by purchasing the entire “deli” section of Waitrose. Also, I can’t afford Waitrose so should definitely be boarding the bus to Lidl instead, but I’m a sucker for a tub of good quality antipasti. Feeding my hungry ace team is a constant source of time-consuming stress (especially as a recovering anorexic – I’m not used to the choice, you see), and I’m always grateful to foodie Instagram accounts making the beast of all decisions that bit easier. Hence, on discovery of Benjamin Lebus’ £10 “Mob Kitchen” meals, I was pretty pleased with myself. Not only could I save a small fortune on unnecessary condiments, but my friends would surely repay my culinary skills with much better birthday gifts.

For my latest homage to Mob Kitchen, I rustled up my version of their roasted vegetable and halloumi pitta pockets. The recipe makes six pittas, although we cut ours in half to avoid a stain-on-sofa situation. We’ve also added spiced chickpeas to the pockets, but feel free to omit them and, of course, include your own filling additions.

 

INGREDIENTS

1 Aubergine

2 Courgettes

2 Red Onions

1 pack Wholemeal Pitta bread (6 pittas)

1 packet Rocket

500g Halloumi

1 tin Chickpeas

1 teaspoon Tahini Paste *optional*

1 teaspoon Ras El Hanout

1 teaspoon Sumac

1 teaspoon Paprika

Salt

Pepper

Olive/Rapeseed oil

150g Natural Yoghurt

METHOD

Slice courgettes and aubergine into discs and thickly slice the onions before placing all onto a large baking tray

Add a tablespoon of oil, salt and pepper, paprika and sumac onto your veggies

Mix thoroughly to ensure all vegetables are fully coated in oil and spices. You can do this with your hands and/or a pair of tongs

Place in a preheated oven (180°C) for 30-40 minutes, taking out and turning over veggies half-way through cooking

Pour chickpeas into small pan and turn on the hob to a very low heat

Add Ras El Hanout and salt and pepper and stir

Turn the heat down to simmer and leave for 10 minutes, stirring every so often, until the colour turns orangey and the chickpeas soften.

Take chickpeas off the heat and leave to cool for five minutes

Cut halloumi into thick slices and heat a splash of oil in a griddle pan on a high heat

Fry halloumi slices for about three minutes on each side (until lightly golden)

Add 1/2 the yoghurt pot to the chickpeas and stir

Cut pitta pockets in half and warm (either in the oven for a five minutes or with the toaster)

Assemble pitta pockets!

 

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