Name: Open-Faced Pita with Halloumi, Tomato, Mint-Caper Dressing & Greens
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 3 tbsp capers; 1 small pkg fresh mint; 3 (250 g) pkgs halloumi cheese; ¾ cup Italian salad dressing; 1 ½ (340 g) jars roasted red bell peppers; 3 tomatoes; 6 whole grain pitas; black pepper; extra virgin olive oil

Open-Faced Pita with Halloumi, Tomato, Mint-Caper Dressing & GreensOpen-Faced Pita with Halloumi, Tomato, Mint-Caper Dressing & Greens — a 25-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

3 tbsp capers

1 small pkg fresh mint

3 (250 g) pkgs halloumi cheese

¾ cup Italian salad dressing

1 ½ (340 g) jars roasted red bell peppers

3 tomatoes

6 whole grain pitas

black pepper

extra virgin olive oil

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat halloumi dry with paper towels, then cut crosswise into ½-inch thick slices.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the halloumi and cook, turning halfway through, until golden brown on both sides, 5-6 minutes. Remove from heat.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl along with dressing, capers, and pepper, then stir to combine.

Slice tomatoes crosswise into thin rounds. Place on a plate.

Drain and thinly slice roasted peppers. Add to the plate with the tomato and set aside.

Toast pita breads if desired, then cut in half.

To serve, divide pita bread and spinach between plates; top pita with tomato, halloumi, and roasted red peppers. Drizzle pita and spinach with dressing. Enjoy!

Open this recipe in Flambette