FRIED HALLOUMI & CARROT CHUTNEY MINI PITA BREADS

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

2 tsp cumin seeds 1 tsp fennel seeds 1 cup finely diced carrot 1/3 cup granulated sugar 1/4 cup lemon juice 1 tbsp sherry or red wine vinegar 200 g halloumi cheese, cut in 12 slices 12 Homemade Mini Pita Breads (recipe, this page) or store-bought mini pita breads, toasted salt and pepper za’atar (optional) chopped fresh mint (optional) In small saucepan over medium heat, toast cumin and fennel seeds for 20 seconds. Stir in carrot, sugar, lemon juice and vinegar. Reduce heat to mediumlow and simmer, stirring occasionally, until carrots are tender-crisp, about 10 minutes. Transfer carrot chutney to bowl and set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.)

Heat large skillet over medium heat. Add halloumi and cook, flipping halfway through cooking time, until golden on each side, about 4 minutes. Top mini pitas with halloumi and reserved carrot chutney. Sprinkle with salt and pepper, za’atar and mint, if using.

PER EACH OF 6 SERVINGS about 400 cal, 12 g pro, 17 g total fat (6 g sat. fat), 50 g carb (2 g dietary fibre, 16 g sugar), 25 mg chol, 725 mg sodium, 3 mg iron.

Homemade Mini Pita Breads In large bowl, mix 2 cups all-purpose flour with 1 1/2 tsp baking powder and 1 tsp salt. Make well in centre of flour mixture and pour in 1/2 cup cold water, 2 tbsp olive oil and 1 tbsp liquid honey. Using fork, combine until mixture forms a paste (if necessary, add water, 1 tbsp at a time, to obtain desired consistency).

On lightly floured work surface, knead dough for 2 minutes. Cover with clean tea towel and let rest for 10 minutes.

Roll dough into 12-inch-long cylinder, and cut into 12 portions. Shape each into ball and flatten into 1/4-inch thick circle. In large skillet, heat 2 tbsp olive oil over medium heat. Cook mini pitas, flipping halfway through cooking time, until golden brown on each side, about 4 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 3 days or frozen for up to 3 months.) Makes 12 mini pita breads.