HALLOUMI BANH MI PITA WITH GREEN SAUCE
FOR THE PICKLED VEGETABLES
1 cup julienned carrots
1 medium red onion, thinly sliced
1 cup apple cider vinegar
3 tablespoons sugar
1 cup water
In a large bowl combine all the ingredients and let sit for at least 1 hour, covered, at room temperature. Store in the fridge until ready to use.
FOR THE HALLOUMI
1 200g block halloumi, sliced into ¼ inch strips
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon maple syrup
1 teaspoon black sesame seeds
Heat a large skillet over medium heat. Add the oil and let it warm up for a minute. Pour the soy sauce and maple syrup and fry the halloumi slices for 2-3 minutes per side or until lightly browned. Add the sesame seeds and transfer to a plate. If your skillet is smaller, work in batches until you’ve fried all the halloumi.
FOR THE GREEN SAUCE
1 clove garlic
1 bunch cilantro, stemmed
½ cup mayonnaise
In a small chopper, blend all the ingredients until smooth. Transfer to a jar and keep in the fridge for up to 1 week.
FOR THE SANDWICHES
2 large pitas, cut in half
Chili oil or sliced chile pepper, or both
To assemble the sandwiches, warm your pitas however you’d like. Smear a tablespoon of green sauce on the inside and stuff with halloumi slices, pickled vegetables, and cilantro. Drizzle some chili oil and enjoy!