Australian
Good Food Everyday
From
Good Food Everyday
season
1
episode
3
Open Pita, with grilled Cyprus Style Haloumi, Tzatziki, Vine Tomatoes, Hot Honey
With
Gary Mehigan
SERVES
4
Ingredients
2 x 200g Cyprus Style Haloumi
4 pita breads
4 tbsp extra virgin olive oil
1 tbsp honey
Pinch chilli flakes
Pinch thyme leaves
Fresh black pepper
200g mixed cherry tomatoes, cut in half
1 cup rocket leaves
1 recipe Tzatziki
Method
Preheat the air fryer to 200C.
Heat the contact grill and grill the pita breads, remove and cover with tea towel to keep warm.
Cut the Cyprus Style Haloumi into bite size cubes and brush with some olive oil and sprinkle with cracked pepper, pop onto a plate and cook for approx 4 mins until golden brown.
Warm the honey and add the chilli flakes, 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.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
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