Per small thick wooden skewer, place 3 small cooked new potatoes for bite and 3 pieces of halloumi for chew. Alternate between the potato and halloumi.
Crunchy potato and halloumi pittas
Ingredients
4
servings
-
- 4
- 12
- 12 pieces
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
-
For the salad
- 2
- 0,5
- 6
- 4
- 1 head
- 1
- 50 ml
-
For the dressing
- 200 ml
- 200 ml
- 75 g
Failed to add items to shopping list.
Preparation
Mix paprika, chilli powder, cumin and dried oregano. Roll the skewers in the mix until covered.
Deep fry each skewer for approx. 4 minutes and then drain.
Heat the peri-perisauce and mango chutneyin a pan, take off the heat and blend in cold cubed butter, a little at a time.
For the salad, combine avocados, spring onions, tomatoes, gem lettuce and cucumber for crunch. Mix the salad in olive oil and the juice and zest of a lemon.
Pack the pittas with your salad, sit a skewer on top and serve with lashings of sauce
