NST kitchen · lunch
Golden halloumi pittas with cucumber yoghurt
Pan-fried halloumi with warm pitta, crunchy lettuce and tomato, finished with minty cucumber yoghurt.
- vegetarian
- Prep (est.)
- 15 min
- Cook (est.)
- 10 min
- Total (est.)
- 25 min
- Base servings
- 2
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Ingredients
One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.
Ingredients for 2 servings.
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You will need
- Non-stick frying pan, hob and heatproof turner
- Knife, board, grater, scales and two bowls
- Equipment required for warming the pitta bread
Let's make it
The method
0 of 4 steps marked
Keep your place for this page visit. Ticks do not confirm doneness or food safety; follow every cooking and storage instruction.
Step 1. Make the cool sauce
Mix the squeezed cucumber, yoghurt, mint and lemon juice in a bowl. Cover and refrigerate while cooking the halloumi. Prepare the tomato and lettuce separately.
Step 2. Warm the pittas
Warm the fully baked pittas following their packet instructions. Open carefully along one edge once cool enough to handle; steam can escape. Keep covered briefly while frying the cheese.
Step 3. Pan-fry the halloumi
Warm the oil in the non-stick pan over medium heat. Add dry halloumi slices in one layer and cook for about 2–3 minutes per side until golden and hot through, following any longer pack instruction. Turn with a spatula and reduce heat if the outside darkens too quickly.
Step 4. Fill and eat
Spread cucumber yoghurt inside the pittas, then add lettuce, tomato and four halloumi slices per person. Divide any remaining sauce or filling alongside. Eat promptly while the cheese is warm; the hot cheese and cool sauce are deliberately assembled only at serving time.
Make it work for you
Swaps & variations
- Replace mint with 5 g washed chopped dill.
- Use two large fully baked wraps instead of pittas, checking their ingredient labels and warming directions.
Recipe notes & sources
Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.
- FSA cooking guidance
Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.
Checked 2026-10-23 - FSA chilling and defrosting guidance
Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.
Checked 2026-10-23 - FSA allergen advice for consumers
Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.
Checked 2026-10-23
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