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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

04 Sep spiced halloumi pittas

Posted at 16:17h in lunch, supper, vegetarian by

One of my favourite spice combinations is of coriander, cumin and chilli, which I’ve put to work on my grilled halloumi pittas. All we need now is some sunshine.

Spiced Halloumi Pittas

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Serves 2

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

Olive oil

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 teaspoon of chilli flakes

Salt

Pepper

6 slices of halloumi cheese

2 heaped tablespoons of Greek yogurt

1 teaspoon of harissa paste

2 small pitta breads

4 cherry tomatoes

Handful of salad greens

Method

  1. Heat a drizzle of olive oil in your griddle (or frying) pan. In a large, shallow bowl, mix together the coriander, cumin, chilli flakes with a pinch of salt and pepper. Dip the halloumi slices into the herbs so that both sides are lightly coated. Fry the halloumi for 5 minutes on either side, or until they are golden and cooked through.
  1. Meanwhile, spoon the Greek yogurt into a bowl and mix in the harissa paste. Toast the pitta breads and slice the tomatoes. Sprinkle the tomatoes with a pinch of salt.
  1. When your halloumi is done, assemble your pittas by smearing the insides with the harissa yogurt. Stuff with a few pieces of halloumi, and finish with some cherry tomato slices and salad greens.

This recipe first appeared in The Irish Independent on September 3rd

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