Halloumi Pita Pockets with Cucumber Ribbon Salad

Steps

1. Preheat oven to 180°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Slice capsicum 2cm and set aside in a small bowl with balsamic vinegar.
2. Cut courgette into 1cm-thick rounds. Heat a drizzle of oil in a medium fry-pan on medium heat and cook courgette for 1-2 minutes each side, until lightly golden. Add courgettes to bowl with capsicums. Season and toss to combine. Reserve pan.
3. Pat halloumi dry and slice widthways into 1cm-thick pieces. Sprinkle over halloumi spice mix. Return pan to medium-high heat with a drizzle of oil (if needed). Cook halloumi for 1-2 minutes each side, until golden.
4. While halloumi is cooking, slice pita breads in half and place on prepared tray. Warm in oven for 3-4 minutes.
5. Peel cucumber into long thin ribbons and add to a medium bowl with mint, rocket, vinegar and oil and toss to combine. Season. In a small bowl, mix together garden pesto and mayonnaise.
6. To serve, open each pita bread and spread a good dollop of pesto mayonnaise inside. Add 1-2 slices of halloumi cheese, courgettes and capsicums, a handful of salad and some balsamic onions. Serve remaining salad on the side.