Open Pita, with grilled Cyprus Style Haloumi, Tzatziki, Vine Tomatoes, Hot Honey
Yield: 4
Warm, fresh and full of Mediterranean flavour, these haloumi pitas feature golden grilled Cyprus-style haloumi glazed with honey, chilli and thyme. Served on soft grilled pita with cooling tzatziki, juicy cherry tomatoes and peppery rocket, it’s a simple, satisfying dish with a perfect balance of sweet, salty and fresh.
Ingredients
Tzatziki Sauce (350g)
Instructions
- Pre heat the air fryer 200C
- Heat the Braun Contact Grill and grill the Pita Breads, remove and cover with teatowel to keep warm.
- Cut the Riverina Dairy Cyprus Style Haloumi and into bite size cubes and brush with some Olive Oil and sprinkle it with cracked Pepper, pop onto a plate and cook for approx 4mins until golden brown.
- Warm the Honey & add the Chilli flakes, and then pour over the Haloumi
- Scatter the Thyme Leaves over top of the Haloumi. Cook for another minute to infuse the Haloumi.
- Place a spoonful of Tzatziki onto each Pita Bread and spread out a little, scatter with a few Cherry Tomatoes, add the slices of Grilled Haloumi and a few leaves of rocket, sprinkle of cracked Pepper. Serve with a wedge of lemon on the side.
Tzatziki Sauce (350g)
- Split the cucumber in half lengthways and scape out the seeds with a teaspoon and discard.
- Grate the cucumber onto a plate and sprinkle with a pinch of salt. Allow to stand for 15 minutes.
- Place the grated cucumber into a clean tea towel and squeeze to remove the water.
- Place into a bowl and add the Yoghurt, Pepper and Mint Leaves and mix to combine.
