Hot-Honey Halloumi & Tomato-Corn Pita Packs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 12 oz halloumi cheese
• 2 tbsp olive oil
• 2 cups fresh corn kernels
• 1.5 cups halved cherry tomatoes
• 1 cup diced English cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh mint leaves
• 2 tbsp lemon juice
• 3 tbsp hot honey
• 4 whole-wheat pita pockets
• 2 cups baby spinach
• 1/2 cup hummus

Instructions

1. 1Pat the halloumi dry and slice into ½-inch thick planks. Heat a nonstick skillet over medium heat with olive oil. Sear the halloumi 2–3 minutes per side until deep golden crust forms and the interior softens. Transfer to a plate.
2. 2In the same skillet add the corn kernels and cook 4–5 minutes, stirring occasionally, until lightly charred and fragrant. Remove from heat.
3. 3In a bowl toss the warm corn with cherry tomatoes, cucumber, red onion, mint, and lemon juice. Season lightly with salt. The residual heat will soften the tomatoes slightly.
4. 4Warm the pita pockets briefly in a dry skillet or microwave so they open easily without tearing. Spread a spoonful of hummus inside each.
5. 5Tuck baby spinach into each pita, then add seared halloumi planks and a generous scoop of the tomato-corn salad.
6. 6Drizzle hot honey over the filling just before closing. Wrap tightly in parchment for portable lunches; the honey soaks into the warm cheese for sweet-heat contrast.