Halloumi Pitta

Salty halloumi pairs perfectly with our sweet & sour Red Slaw to make a scrumptious lunch time treat.

Difficulty Easy
Time 20 minutes
Serves 4
  • 250g halloumi

  • 200g couscous

  • 225ml boiling chicken stock

  • 3 tsp harissa paste

  • Juice and zest of 1 lemon

  • 1 diced red pepper

  • ½ aubergine diced

  • 1 onion sliced

  • 30g chopped parsley

  • 1 clove garlic

  • 100g pomegranate seeds

  • Salt and pepper

  • 1 jar of Baxters Red Slaw Deli Toppers

In a frying pan sweat off onion, garlic and harissa spice until softened without colouring.

Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl.

Add couscous to the bowl and cover with the hot stock.

Cover with cling film and leave in a warm place for 12 minutes.

Remove cling film and fluff up using a fork.

Add the lemon, parsley and pomegranate. Season and cover again.

Slice halloumi and cook under a hot grill. Leave to go crispy.

Serve the couscous and halloumi in a lightly toasted pitta bread with heaps of Deli Toppers Red Slaw.

Finish off with a squeeze of lemon.


Cook the halloumi on your BBQ for extra flavour.

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