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Lemon-Marinated Halloumi in Pitta

Mixing squeaky, crisp halloumi slices with a vibrant lemon marinade. The zesty citrus really lifts the halloumi cheese, served with salad in a toasted pitta.

From the book

Tony Kitous, Dan Lepard


At Comptoir we use halloumi with the same gusto as the Italians show to mozzarella, adding it generously when we use it. Now you can simply oil and sear it over a high heat to give its rubbery, squeaky exterior a crisp caramelised finish. It’s fabulous cooked like that, but marinating it and serving it very simply gives it a new dimension and makes it even easier to get it on the table. Marination is very subtle and allows different flavours – in this case lemon and mint – to take more of a central role. If you don’t have a griddle pan, use a heavy-based flat frying pan to sear the pitta bread instead.

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100g halloumi, sliced very thinly into small rectangles
¼ tsp dried mint
Zest of ½ lemon
Olive oil
4 wide flat pitta breads
Salt and ground black pepper


Slide the halloumi slices into a shallow dish and scatter over the mint then the lemon zest. Season and drizzle over a little oil. Turn the pieces so they’re coated in the herby oil mixture. You can do this up to a day ahead and store it in the fridge. Just remember to remove it from the fridge before serving – the cheese is best served as near to room temperature as possible, rather than fridge cold.

Get a griddle pan really hot by putting it over a medium heat for a couple of minutes.

Brush oil over one side of each pitta then place one, oil-side down, on to the griddle. Press down and cook for a couple of minutes until golden brown and toasted. Brush oil over the top side then flip over and do the same again. Repeat with the other pittas, then cut in half and serve with the marinated halloumi tucked inside.


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