Title: Houmous & Haloumi pockets
Cook: Chris Lock
Serves: 2-4
Preparation Time: 20-30 mins
Cooking Time: 1 hour

Ingrediants

• 1 tbsp Olive Oil
• 350 g Haloumi
• 250 g Houmous
• 2-3 Red Peppers
• 250 g Rocket
• 2 tbsp Fresh Parsley
• 2 tbsp Fresh Corriander
• 1 tbsp Fresh Basil
• pinch Fresh Mint
• 4-6 Pitta Breads

Method:

• First of all lets roast the red peppers. Preheat the oven to 180°C/350°F/Gas 4, cut about 2 of the peppers in halves and deseed them, drizzle oil over them, season and place in the over for about 30-40 mins turning once. You can pre-roast the peppers the night before if you so wish.
• While the peppers are roasting chop the remaining pepper into small thin strips. Chop up the herbs together. Cut the Haloumi cheese into large slices (up to 1cm thick). Slice the pitta in half (widthways) and warm them wither by toaster or grill.
• Heat some olive oil in a pan and place the slices of haloumi in the oil to gently fry for a few minutes until they are browned slightly on either side. Once the pittas and the haloumi is ready its time to assemble, The pittas should open easily once they have been toasted a bit.]]