Halloumi, roasted mushroom and watercress pittas

YOU WILL NEED

4 field mushrooms 2 tbsp olive oil Salt Freshly ground black pepper 4 wholemeal pitta breads 225g block halloumi

150g hummus 50g watercress 2 salad tomatoes, sliced

DIRECTIONS

■ Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place the mushrooms on a baking tray with the gills side up, drizzle with olive oil and season with salt and pepper. Place into the preheated oven and roast for 10 minutes, or until the mushrooms are cooked through. Set aside.

■ Toast your pittas, either in a toaster or under the grill, for 1-2 minutes, then make an incision along the length of the pittas.

■ Place a dry griddle or frying pan onto a medium heat. Cook the halloumi for 4 minutes on each side. Keep a close eye on the halloumi to make sure it doesn’t burn.

■ Meanwhile, fill your pitta breads by spreading with hummus on the inside, then add a handful of watercress to each pitta. Add in the sliced tomatoes and roasted mushrooms, then finish with the grilled halloumi. Serve immediately, or leave to cool and wrap and refrigerate until lunchtime.

Recipe and image courtesy of The Watercress Company, watercress.co.uk

PREPARATION TIME 10 minutes COOKING TIME 15 minutes SERVES 4