Warm halloumi pitta with harissa, avocado and lime-pickled onions
About the recipe
The flavours in this sandwich are fresh and simple, but they really work together. The halloumi is deeply salty; the avocado is smooth and creamy; the harissa brings a sweet, smoky richness; and the lime-pickled onions add a tangy contrast. It's a vibrant and satisfying lunch.
Warm halloumi pitta with harissa, avocado and lime-pickled onions
Ingredients
1 small red onion
2 limes
Half a teaspoon of sumac (optional)
A pinch or two of salt
1 avocado
2 tablespoons harissa
2 pittas
1 packet of halloumi (about 225 g)
){kind=link}
First pickle your onion
Finely chop the onion and place it in a small bowl
Squeeze in most of the lime juice (leave a little for your smashed avocado), and add the sumac and a small pinch of salt
Scrunch everything together with your hands
Leave the onions to pickle for at least an hour
Ideally, give them a quick stir every 20 minutes or so to ensure they're still evenly coated with the lime juice.
Next, smash the avocado
Use a fork to press down on the flesh
You're looking for a chunky, rough paste—no need to make it perfectly smooth.
Stir through the remaining lime juice and a little salt
Taste it
And add more salt or lime as required (the halloumi is salty, so be aware not to add too much salt here)
Griddle the halloumi
Heat a griddle pan or large frying pan on a very high heat and add a tiny drizzle of olive oil
While you're waiting for the pan to heat, chop your halloumi in 1cm slices
Add the halloumi to the pan and flip it half way through to get a nice char on both sides
While it's cooking, toast your pittas.
Assemble
Smear the warm pittas with the halloumi, then add a dollop of your limey avocado. Last, stuff the pitta with your charred halloumi.
Enjoy while it's hot.
Tip:
I love these lime-pickled onions. They're so quick to make, and they stay fresh for ages. If you make a bit extra, you can use them to brighten up salads and sandwiches. Try them in a falafel wrap with hummus, cucumber and mint. Or in a cheese and sriracha toastie. Or maybe in a salad with bulgur wheat, cherry tomatoes, black beans and avocado.
Let’s be friends
I'd love to hear from you. Please reach out via email, Instagram or Facebook.