Grilled Halloumi and Courgette Pita
Charred courgette, peppers and red onion piled into warm pita with golden grilled halloumi. A smoky, savory wrap with a fresh crunch from raw red onion.
- Total
- 24 min
- Prep 10 · Cook 14
- Serves
- 1
- Difficulty
- Easy
You'll practice: Grilling · Seasoning in layers
- Savory
- Barbecue
Instructions
-
Heat the barbecue to medium-hot, about 200°C, and brush the grates clean. While it heats, slice the courgette and peppers into 1 cm thick planks and cut the red onion half into 1 cm wedges.
~8 min
Medium-hot heat chars vegetables without burning, and clean grates prevent sticking and off-flavors.
-
Brush the courgette, peppers and red onion with the olive oil and season with the salt and black pepper.
~2 min
Oil helps heat transfer and prevents sticking; seasoning now flavors the vegetables as they cook.
Seasoning in layers Season vegetables before grilling and add raw onion after for crunch; taste and adjust salt at the end to balance flavors.
-
Grill the courgette, peppers and red onion on the barbecue in a single layer until charred and tender, turning once, about 8 minutes.
~8 min
Single layer and one turn ensure even charring and prevent steaming, giving tender, smoky vegetables.
Grilling Grill in a single layer over medium-hot coals and turn only once; avoid moving food too soon or it will stick and tear.
-
While step 3 cooks
While the vegetables grill, slice the halloumi into 1 cm thick slabs and pat them dry.
~2 min
Dry halloumi prevents steaming and helps it develop a golden crust instead of releasing water.
Halloumi releases water as it cooks, so pat the slabs dry and grill them on the hottest part of the grate to get a golden crust instead of steam.
-
Push the vegetables to the cooler edge of the barbecue and grill the halloumi on the hot side until deeply golden and marked on both sides, about 2 minutes per side.
~4 min
Moving vegetables to cooler edge prevents burning while halloumi grills on hot side for deep browning.
Grilling Grill in a single layer over medium-hot coals and turn only once; avoid moving food too soon or it will stick and tear.
-
Warm the pita on the barbecue for 30 seconds per side until pliable. Fill it with the grilled vegetables and halloumi, scatter over the remaining raw red onion for crunch, and fold to serve.
~2 min
Keep the raw red onion for the filling rather than grilling all of it: the sharp crunch balances the salty, soft halloumi.
Seasoning in layers Season vegetables before grilling and add raw onion after for crunch; taste and adjust salt at the end to balance flavors.