Halloumi, mushroom and watercress pittas

Halloumi, mushroom and watercress pittas

Prep time: 10 minutes Cooking time: 15 minutes Serves: 4


  • 50g watercress

  • 1 block Halloumi

  • 150g hummus

  • 4 field mushrooms

  • 2 salad tomatoes, sliced

  • 4 wholemeal pitta breads

  • Olive oil

  • Salt and pepper


Pre-heat the oven to 180ᵒC. Place the mushrooms on a baking try with the gills side up, drizzle with olive oil and season with salt and pepper. Place into the pre-heated oven and roast for 10 minutes, or until the mushrooms are cooked through. Set aside.

Toast your pittas, either in a toaster or under the grill for a minute or two, then make an incision along the length of the pittas so that you can put your fillings inside

Place a dry griddle or frying pan onto a medium heat. Cook the halloumi for around four minutes on each side, or until nicely caramelised. Keep a close eye on the halloumi to make sure it doesn’t burn! While the halloumi is grilling, build your pitta breads by spreading with hummus on the inside, then adding in a handful of watercress to each one. Add in the sliced tomatoes and roasted mushrooms, then finish with the grilled halloumi. Serve immediately.

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