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Balsamic halloumi pittas with carrot slaw

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Light lunch
Servings: 2
Author: Becca Heyes


For the carrot slaw:

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

For the balsamic halloumi:

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

To assemble:

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


  • 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!