Barbecued halloumi and coleslaw pittas

Barbecued halloumi and coleslaw pittas
  • Serves icon for 6 people
  • Time icon Ready in 25 minutes

These wraps are packed with interesting flavours and textures – sharp, spicy, salty, crunchy and squeaky, they’ve got the lot.

Per serving: 548kcals, 28.4g fat (15.3g saturated), 28.2g protein, 52.7g carbs, 6.5g sugar, 4.7g salt

Ingredients

  • 3 tbsp jerk seasoning
  • 2 x 250g packs haloumi, each cut into bite-size pieces
  • Olive oil, for brushing
  • 6 wholemeal pittas, to serve

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

Method

  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 halloumi, 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!

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