I have a new kitchen! Well, not a new new kitchen exactly but a kitchen new to me, in a flat new to me.
Yep, I’ve moved and one week into life in my new digs, I’m loving it!
It’s been exciting cooking in a new kitchen – not only have I gone from a shareflat with the delightful Russian roulette of flatmates (mixed results), to moving into a place that truly feels like home, with good friends – but our kitchen is also much more blog-friendly! The natural and synthetic lighting is a thousand times better and our whitegoods and appliances are also around 150 years newer than those in my old flat.
So, not that it really ever wasn’t but cooking has been fun lately.
The other night, after a colleague had mentioned making kebabs for dinner, I couldn’t get the idea out of my head. I stocked up at Sainsbury’s with everything I needed to make kebabs. Everything… except kebab skewers. Good one. So instead of kebabs on sticks, I decided to add everything straight onto pitas instead, probably how I would have ended up eating them anyway.
My regular taster (and newly appointed flatmate) Matt declared that these would have to be “on regular rotation” in our flat. I’m inclined to agree.
Grilled Halloumi & Vegetable Pitas
Serves 4 as Starter or 2 as Main
1 medium courgette
1 medium red pepper
1 medium orange pepper
1 medium red onion
200g low fat halloumi cheese
150g baby plum tomatoes
2 tablespoons olive oil
Zest of one lemon
2 tablespoons lemon juice
1 large green chilli
2 teaspoons fresh lemon thyme (or regular thyme)
Pepper to season
Mini wholemeal pitas to serve
1. Line a large baking tray with foil. Prepare vegetables; halve the courgette lengthways, then slice into thick chunks; de-seed peppers and slice into 2cm chunks; slice onion into wedges then separate pieces; and cube halloumi. Toss all vegetables and halloumi together with tomatoes in a large bowl.
Pre-heat grill to medium-high.
2. To make the dressing, mix olive oil, lemon zest and lemon juice together in small bowl. Finely dice the chilli then add to the bowl, along with de-stalked, chopped thyme. Season with pepper.
3. Pour dressing over vegetable and halloumi mix and stir gently until evenly coated.
4. Transfer mix onto baking tray and place in grill. Grill for 10-15 minutes, turning everything frequently. NB: You may wish to add tomatoes slightly later as they tend to burst.
5. Serve on heated pita and drizzle with any leftover dressing.