This grilled halloumi pita is summer-ready with tender-crisp zucchini, fresh tomatoes and smoky halloumi cheese.
If you like tzatziki, youll love the mint yogurt spread that adds just the right amount of creaminess.
This, along with the freshness of the tomatoes.
Photo:Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
provides a nice balance in flavors and textures.
Dont be afraid to make extra to pack for tomorrows lunchthis hot sandwich is just as good cold.
Check out our expert tips for crafting your sandwich, along with nutrition info.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Meanwhile, combine yogurt, mint and garlic in a small bowl.
Gently toss halloumi and zucchini with oil and pepper in a medium bowl until just coated.
Brush the grill pan with additional oil.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Remove to a cutting board.
Cut the halloumi and zucchini into bite-size pieces (about 1 cup each).
Drizzle with about 2 tablespoons yogurt mixture.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Repeat the process with the remaining pita halves, yogurt mixture, halloumi, zucchini and tomato.
Grill Method
Preheat 1 side of a gas grill to high (450F to 500F).
Brush the grates with oil.
Transfer the zucchini to the unlit side; cook, uncovered, until tender, about 2 minutes.
Proceed with the recipe.
When halloumi is produced in the United States or Canada, it will be labeled halloumi-style or grillable cheese.
The cheeses high melting point makes it one of the best for grilling or frying.
The inside gets soft as it cooks, the outside browns and crisps.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
