Chutney Glazed Haloumi Pita Pocket

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This brilliant, flavour-packed vegetarian recipe features golden pan-fried haloumi glazed in sticky mango chutney, wrapped in warm flatbread and served with a lemon yoghurt sauce. This easy haloumi pita recipe is naturally vegetarian, high in protein, and made with simple everyday ingredients that deliver major flavour.

Ingredients

• 540g 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

Method

1. Wrap the pita in foil and warm it in the oven at 180°C.
2. For the slaw, toss the wombok, carrot, cucumber, and coriander with a small squeeze of lemon juice, olive oil, and salt.
3. For the yoghurt sauce, mix yoghurt, garlic, lemon, and salt. Chill until needed.
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.
5. Spread yoghurt over pita, top with slaw and haloumi. Wrap and enjoy.