Grilled Halloumi Pita Pocket

Ingredients

• 4 whole wheat pita breads
• 200g halloumi cheese, sliced into 1cm thick slabs
• 2 cups fresh spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh mint leaves for garnish

Instructions

1. Preheat a grill pan or skillet over medium-high heat.
2. Brush the pita breads lightly with olive oil and toast them on the grill pan for 1-2 minutes per side until golden and slightly charred. Set aside.
3. Brush the halloumi slices with olive oil and season with salt, pepper, and oregano. Grill for 2-3 minutes per side until golden brown and slightly crispy.
4. In a small bowl, combine the fresh spinach, cherry tomatoes, and sun-dried tomatoes.
5. Assemble the pita pockets by opening each pita and filling with a layer of the tomato-spinach mixture, followed by 2-3 grilled halloumi slices, crumbled feta, and a sprinkle of fresh mint.
6. Serve immediately while warm.