When I was in London with friends about a year ago, I had the most incredible halloumi pita sandwich, and I think of it so often, I had to make it for myself! I added some grilled eggplant and chicken, but you feel free to add any grilled protein or veggies you want to this! It's filling, but not heavy, perfect for a warm spring or summer day relaxing in Primrose Hill or your own backyard!
Makes 4 pita pocket sandwiches
1/2 head of lettuce, shredded
2 chicken breasts
2/3 cup plain yogurt
Juice of 1/2 lemon
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1 block of halloumi
1 small-medium eggplant
4 pita breads (homemade or store bought)
1/2 cup cherry tomatoes
For the Tahini sauce:
1/4 cup tahini
2 teaspoons roasted garlic, minced or 1 teaspoon garlic powder
1/4 cup lemon juice
1 pinch white pepper
3 shakes hot sauce of your choice or a pinch of cayenne pepper
1 pinch cumin
3 Tablespoons ice water
1/4 teaspoon kosher salt (or to taste)
Step 1: Marinate the chicken overnight in a mix of the yogurt, lemon juice, white pepper, salt, and garlic.
Step 2: Thinly slice eggplant horizontally either with a sharp knife or a mandolin. Once it is sliced, toss it with 3 Tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and any other spices to taste, make sure each piece of eggplant is coated. Grill the eggplant about 2-3 minutes per side, until tender.
Step 3: Put the chicken breasts on the grill and cook for about 7 minutes on each side (until they reach an internal temperature of 160F. While the chicken cooks, shred the lettuce and put it aside. Cook the cherry tomatoes in 1 teaspoon of olive oil or butter and 1/2 teaspoon of minced garlic until they burst.
Step 4: Start to make the sauce by combining the garlic and the lemon juice and setting it aside for 5 minutes. Then add the tahini (it's going to seize up when you do this, don't worry) spices, and water, which will loosen the mixture and thin it out. If it's still dry and thick, add more water, then season to taste.
Step 5: Heat a frying pan for 1 minute over medium heat, then add the halloumi and cook about 1 and 1/2 minutes on each side, or until golden brown.
Step 6: Cut the chicken into thin slices. Open the pitas and stuff the pocket first with a layer of lettuce, then add the eggplant, then tomatoes, chicken and halloumi. Drizzle the sauce in or serve on the side. Enjoy!
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