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    Home » Recipes » Vegetarian Lunch Recipes

    May 9, 2016 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 52 Comments

    Balsamic halloumi pittas with carrot slaw

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    Total time: 25 minutes
    Servings: 2
    5 from 1 vote
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    Balsamic halloumi pittas with carrot slaw - cooked on the BBQ! Who says vegetarian barbecues are boring?!
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    Can you believe the weather we've been having the past few days?! If you're not in the UK, just know that it's been sunny, it's been hot, it even went a whole day without raining. Very exciting for us Brits. Even more exciting was that the warm weather fell on a weekend! So often our sunshine is wasted on workdays, but when the stars align and it's warm on a weekend, it can only mean one thing: it's BBQ time!

    I imagine around 99% of the country were BBQing yesterday. We're so used to cloudy, dull weather here that as soon as the sun shines, we're all there in our skimpy summer clothes, sipping beer in the sunshine and refusing to turn away from the sun for a single second (it has a habit of disappearing when you're not looking).

    People often think it's weird that I get so excited about BBQs since I'm a vegetarian, but there's so much more to a BBQ than just meat! Halloumi, veggie burgers and sausages, salads galore, not to mention a beer for sipping - how could anyone turn their nose up at that?

    Balsamic halloumi pittas with carrot slaw - cooked on the BBQ! Who says vegetarian barbecues are boring?!

    Since next week is the Vegetarian Society's National Vegetarian Week (woop!), Cranks challenged me to come up with a tasty vegetarian BBQ recipe, and it just so happened that the timing worked out perfectly with this lovely weather. So, to celebrate my love for BBQs, I bring you this balsamic halloumi, served in a pitta with a quick and easy carrot slaw.

    The balsamic halloumi is simply marinaded and cooked right on the BBQ grill. If the weather's not so great when you come to make this, you can cook it in a frying pan instead - see here for how to cook halloumi in a pan. Cooking it on the BBQ is preferable though, if you can - those crispy char lines are the best bit!

    The crunchy and creamy carrot slaw was perfect on top but would be great served on its own as well, at the side of any other BBQ dish. It's easy to make and will keep well in the fridge for a few days, so if you have any leftovers, pop it in a lunchbox and take it to work to remind yourself of happier times while you're sitting at your desk.

    (most depressing sentence ever, sorry)

    Balsamic halloumi pittas with carrot slaw - cooked on the BBQ! Who says vegetarian barbecues are boring?!

    I know a lot of you guys are vegetarian already, but if not, I'd really encourage you to give it a go next week for National Vegetarian Week! Hopefully you'll find plenty of inspiration here on Amuse Your Bouche, and there are also lots of recipes over on the Cranks site too. Vegetarian food is awesome.

    Balsamic halloumi pittas with carrot slaw - cooked on the BBQ! Who says vegetarian barbecues are boring?!

    Balsamic halloumi pittas with carrot slaw

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories:
    Author: Becca Heyes

    Ingredients

    For the carrot slaw:

    • 3 carrots, grated
    • 3 spring onions, chopped
    • Small bunch basil, finely chopped
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon Greek yogurt
    • Salt
    • Black pepper

    For the balsamic halloumi:

    • 200 g halloumi cheese (enough for 4 good slices)
    • 2 tablespoon olive oil
    • 3 tablespoon balsamic vinegar
    • Black pepper

    To assemble:

    • 2 pitta breads, lightly toasted
    • Salad of your choice - I used lettuce and tomato

    Instructions

    • Add all the ingredients for the carrot slaw to a bowl, and mix well. Leave in the fridge until ready to serve.
    • Cut the halloumi into 4 slices. Mix together the olive oil and balsamic vinegar in a dish with a pinch of black pepper, and add the halloumi slices. Make sure each slice is well coated, and leave to marinate until ready to cook (preferably at least 10 minutes)
    • Cook the halloumi on a well-oiled BBQ grill for a couple of minutes each side, until soft and browned. Alternatively, cook it in a frying pan using this method.
    • Serve the grilled halloumi and carrot slaw in a couple of pitta breads, with extra salad if desired (I used lettuce and sliced tomato). You'll probably have some carrot slaw left over - it's great served with other things too!

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    BBQing some veggie burgers? Don't forget to make some sweet and sticky apple cider BBQ sauce to slather on top!

    Apple cider BBQ sauce

    More Vegetarian Lunch Recipes

    • Smoked Cheese and Broccoli Tart
    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • 30 Super Quick Vegetarian Dinners (20 minutes or less!)
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    Comments

    1. Shailaja Desai says

      May 21, 2016 at 11:30 am

      Love the carrot slaw...and even better that it just has a tbsp of greek yogurt as a dressing...Great to have stumbled upon your lovely blog!!

      Reply
      • Becca @ Amuse Your Bouche says

        May 21, 2016 at 9:24 pm

        Thank you! Glad you found me :)

        Reply
    2. mila says

      May 17, 2016 at 4:56 am

      becca this is so fabulous!!! I love your use of the hallumi in sandwich!!!!

      Reply
    3. [email protected] says

      May 16, 2016 at 8:13 pm

      I LOVE this idea for the balsamic halloumi cheese. It would also be great on a griddle pan for when it is slightly too early to light the barbie. Say 8 am for breakfast ;-) Yep. That's how I roll.

      Reply
      • Becca @ Amuse Your Bouche says

        May 17, 2016 at 8:26 am

        I approve of this, but ONLY if I can come and share your cheesy breakfast :D

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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