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
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!