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The final recipe of #HealthyEatingWeek is spicy peri-peri halloumi pittas. This comes from Miss King, our External Relations Assistant, and is a lovely vegetarian dish that makes an easy, healthy midweek meal.


  • 1 wholemeal pitta bread
  • 4 slices of halloumi
  • Half a red pepper (or a whole small one), cut into thick slices
  • 1 portobello mushroom, cut lengthways
  • Peri-peri sauce
  • Mixed salad leaves
  • Spring onions, finely sliced
  • Tomatoes
  • Sour cream, to serve



Preheat the oven to 200 degrees. Put the red pepper slices onto a baking tray and roast for 20 minutes, or until tender and the skin is browned. Add the mushroom slices for the last 5 minutes of roasting.


Put your pitta into the toaster. Heat up a griddle pan and grill your halloumi for a minute or so on each side.


Once toasted, cut the pitta open down one side (hold with a tea towel as it will be very hot!) and open up. Fill with the mushroom, pepper and halloumi. Drizzle with peri-peri sauce (to your taste) and close the pitta. Serve with salad, tomatoes, spring onions and a dollop of sour cream to cool it down!

Alternatively, you could serve it with spicy rice or sweet potato wedges.