Fried Halloumi & Carrot Chutney Mini Pita Breads Fried Halloumi & Carrot Chutney Mini Pita Breads

Photography, © Foodivine studio

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July/August 2022



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 medium-low 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.

Nutritional facts PER EACH OF 6 SERVINGS

  • Calories 400
  • Total fat 17 g
  • Saturated fat 6 g
  • Cholesterol 25 mg
  • Sodium 725 mg
  • Total carbohydrate 50 g
  • Fibre 2 g
  • Sugars 16 g
  • Protein 12 g
  • Iron 3 mg
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Fried Halloumi & Carrot Chutney Mini Pita Breads