Sliced reindeer
Reindeer melt on soft pita
Sliced reindeer tossed with pickled cabbage and dill pickles in a mustardy sour cream, packed into pita with halloumi and griddled until golden.
Instructions
Whisk the dressing ingredients together, then fold the sliced reindeer, pickled cabbage and dill pickles through it until everything is lightly coated. Taste and season.
Lay the pitas out and build each one with halloumi first, then a generous pile of the reindeer and pickle mixture, so the cheese sits against the bread and melts into it.
Butter the outsides lightly and griddle them over medium heat, or press them in a panini press, 3–4 minutes a side, until the halloumi is golden and the bread is crisp. Cut them in half and eat them hot.
Tips
- Toasting the pitas before you fill them gives a deeper, smokier flavour.
- Greek yogurt in place of sour cream, with a squeeze of lemon, makes a sharper dressing.
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