3 tbsp jerk seasoning
2 x 250g packs haloumi, each cut into bite-size pieces
Olive oil, for brushing
6 wholemeal pittas, to serve
(sh) For the coleslaw
3 tbsp light mayonnaise
Juice of 1 lime
2 carrots, finely sliced
1 celery stick, finely sliced
1 small red onion, finely sliced
1 red bird’s eye chilli, deseeded and finely sliced
Handful fresh coriander leaves
25g salted peanuts, toasted
Handful fresh beansprouts
1. First, make the coleslaw. Mix together the mayonnaise and lime juice in a large mixing bowl, add all the remaining ingredients, season, then toss together well.
2. Sprinkle the jerk seasoning all over the haloumi, brush with olive oil and cook on a hot barbecue or griddle pan for 1-2 minutes each side, until it is slightly charred. Set aside.
3. Brush each pitta with some olive oil, place on the barbecue or griddle pan and cook, turning, until heated through.
4. To serve, carefully split open each pitta to make a pocket, then spoon the coleslaw and haloumi into each one. Then tuck in!