This is a copy cate recipe for Nando’s halloumi and portobello pita with chilli jam.

Ever since I had this pita pocket at Nando’s Restaurant in England , Ive been wanting to recreate it. I loved their Peri-Peri spice – they put it on everything including fries! And you can buy Nando’s Peri-Peri sauces online in the US – http://www.nandosusa.com/.

My friend D called to say she was dropping by tonight after a tough day at work. So I thought the grilled Halloumi will be a special treat for her. At the same time I wanted something easy enough for me to put together on a working day. I couldnt think of anything better than this pita! D loved it and even took some back for her husband to try!

Spicy peri-peri on grilled lemony Halloumi…what can I say

Halloumi Cheese – 10 oz, cut into slices
Portobella Mushroom – 6 caps
Olive Oil
Lemon juice
Peri-Peri spice – 1 tbsp, see below for recipe
Roasted red pepper
Pita Bread – 3
Mann’s Rainbow Salad - 1 cup. Substitute with shredded carrot, red cabbage and broccoli
Chilli Jam – recipe below

Cut the cheese into 6 slices. Using a spoon, scrape the gills from the mushrooms. Drizzle olive oil on the mushrooms and lightly sprinkle with salt and pepper. The halloumi doesn’t need oil or salt, so sprinkle just some freshly cracked pepper on it. Heat a grill (I used an outdoor grill) and place the mushrooms and halloumi on it. Grill about 4 minutes each side, depending on your grill. Remove the mushrooms and halloumi and squeeze some lemon juice on them. Then sprinkle the Peri-Peri spice over.

Toss the rainbow salad with olive oil, lemon juice and salt and pepper. Refrigerate till use.

To make the pita sandwich, warm the pita bread. I put it in the microwave (15 seconds per pita). Cut each pita in half to make pockets.

Spread some chilli jam inside the pocket. Place one grilled mushroom cap and one grilled halloumi slice inside. Then fill the pockets with the rainbow salad and some roasted red peppers.

Chilli Jam

Vidalia Onion – 1 large, finely chopped
Garlic – 3 cloves, finely chopped
Pickled Jalapenos – 10-15 slices, less if you don’t want it hot!
Sugar – 3 tbsp
Apple cider vinegar – 1 tbsp
Olive oil – 4 tbsp
Water – 1/4 th cup

Heat the olive oil, add the onions. Cook onions on low heat till slightly brown and fully cooked, about 15 minutes. Add the garlic and cook another 2 minutes. Add the remaining ingredients and cook on medium-high for about 5 minutes. Let the jam cool and then blend till smooth.

I picked up a very nice Peri-Peri spice when I was in London. California Tortilla also has a killer Peri-Peri sauce which I love. But you can easily make your own spice blend.

Ground Peri-Peri – 1 1/2 parts. Substitute with cayenne and paprika
Dried Basil – 1 part
Dried or powdered Onion – 1 part
Dried or powdered Garlic – 1 part
Salt

Mix all ingredients together.