Sumac, Honey Halloumi Pitas with Roasted Vegetables and Tzatziki 

Elevate simple pita breads with sweet and salty sumac, honey halloumi, tender, sweet roasted vegetables, creamy, tzatziki, crunchy cos and tangy pickled onions.

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Prepare the vegetables (store them together in an airtight container in the fridge). 

  • Cut 1 eggplant, 2 zucchini and 1 capsicum into cubes. 

 

Prepare the Pickled onions (store in a glass jar in the fridge).

  • Dice all of the vegetables into similar sizes so they all roast at the same time. 

 

Shortcuts

  • If you’re short on time you can make quick pickled onions.


Ingredients

  • 1 red onion (finely sliced)
  • 1 tsp coconut sugar
  • 1 tsp salt 
  • ¼ cup boiling water
  • ½ cup red wine vinegar


Method

  1. Add the salt and sugar to a glass jar and pour over the boiling water, stir until the salt and sugar have dissolved. Add the red onion slices and top with the red wine vinegar. Pop the lid on the jar and allow it to pickle while you prepare the rest of the meal. 

Vegetables

 

  • You can use any roasted vegetables you’d like.

  • Swap out the cos for any leafy greens.

 

Protein

  • Swap out the halloumi for our lamb and feta meatballs. 

 

Lamb and feta meatballs


Ingredients

  • 600g lamb mince
  • 50g feta (crumbled)
  • 1 egg (lightly whisked)
  • ½ small red onion (finely diced)
  • ⅓ cup breadcrumbs
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 lemon (zest)
  • 1 garlic clove (crushed)
  • Olive oil (for cooking)


Method

  1. Add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls.
  2. Heat a large pan over medium heat, add a little olive oil. Once hot, add the meatballs and cook for 3-4 mins on each side.
Ingredients

Pickled onions

 

Roasted vegetables

  • 1 eggplant (cut into cubes)
  • 2 zucchini ((cut into cubes)
  • 1 capsicum (cut into cubes)
  • 1 red onion (cut into cubes)
  • Olive oil
  • Salt and pepper

 

Tzatziki

  • 1 cup Greek yoghurt 
  • 1 Tbsp red wine vinegar
  • 1 small garlic clove (crushed)
  • Pinch of pepper
  • ½ cucumber (grated and excess moisture squeezed out)
  • ¼ cup coriander (finely chopped)

 

Sumac, Honey Halloumi 

  • 190g halloumi (sliced)
  • Butter
  • 1 tsp sesame seeds
  • ½ tsp sumac
  • ½ tsp cumin seeds
  • 1 tsp honey

 

To serve

  • 1 head petite cos (finely sliced)
  • ½ cup coriander (roughly chopped) 
  • 1 packet large pita pockets
Method
  1. Preheat the oven to 200 degrees, fan bake.

  2. Get started by preparing the pickled onions.

  3. Line a large baking tray with baking paper; add the eggplant, zucchini, capsicum and onions (you might need to do this across two trays depending on the size of your oven). Drizzle generously with olive oil and season with salt and pepper.

  4. Pop into the oven to roast for 30-35 minutes until the vegetables are golden brown and cooked through.

  5. While the vegetables are roasting, prepare the tzatziki. Add the Greek yoghurt, red wine vinegar, garlic and pepper into a medium bowl; mix well to combine. Add the cucumber and coriander; gently stir through.

  6. Wrap the pitas in tin foil and pop them in the oven to heat through for the last 10 minutes of the vegetable’s cooking time.

  7. To cook the halloumi, add a knob of butter to a medium size pan over medium heat. Add the sliced halloumi and cook for a couple of minutes on each side before adding the sesame seeds, sumac and cumin seeds.

  8. Cook for another minute or so until fragrant and the sesame seeds have toasted. Remove from the heat, then drizzle over the honey; toss to coat.

  9. Time to assemble the pitas! Add a dollop of tzatziki to each pita, followed by the roasted veggies, cos, coriander, pickled onions and some halloumi. 

 

Variations

Vegetables

 

  • You can use any roasted vegetables you’d like.

  • Swap out the cos for any leafy greens.

 

Protein

  • Swap out the halloumi for our lamb and feta meatballs. 

 

Lamb and feta meatballs


Ingredients

  • 600g lamb mince
  • 50g feta (crumbled)
  • 1 egg (lightly whisked)
  • ½ small red onion (finely diced)
  • ⅓ cup breadcrumbs
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 lemon (zest)
  • 1 garlic clove (crushed)
  • Olive oil (for cooking)


Method

  1. Add all the ingredients to a mixing bowl and mix well to combine. We find it best to do this with our hands. Roll into meatballs slightly smaller than golf balls.
  2. Heat a large pan over medium heat, add a little olive oil. Once hot, add the meatballs and cook for 3-4 mins on each side.

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