roasted halloumi & pomegranate pita

roasted halloumi & pomegranate pita by ingarden

1 serving, 10 minutes

you will need: 

1 loaf pita bread

1 block halloumi cheese

handful of pomegranate seeds

handful of fresh arugula

1 tomato, sliced

½ cup greek yogurt

1 whole pad of arugula microgreens

1 lemon

salt & pepper

2 tbsp olive oil

one whole head of garlic

2 tsp honey



 step one: to prepare the yogurt spread, start by peeling a whole garlic head and chopping off the top of the cloves. Drizzle with olive oil, salt & pepper. Place in baking foil and bake in the oven for 30 minutes. 

step two: remove the roasted garlic cloves from their skins and mix with the yogurt, 1 tsp olive oil, and honey and let cool in the fridge.

step three: marinate your arugula microgreens by letting them sit in olive oil, lemon juice, salt & pepper. 

step four: cut the halloumi cheese into equal-sized slices. mix the remaining olive oil, honey, salt & pepper in a small bowl. marinate the halloumi slices by dipping them into the mixture and then roasting directly on a frying pan. cook until golden on both sides. 

step five: slice your pita bread in half horizontally. start building your sandwich by spreading the yogurt spread. add your marinated microgreens, roasted halloumi, fresh arugula, sliced tomatoes, and pomegranate. 

step six: drizzle with balsamic glaze and enjoy!

arugula microgreens