- 4 pitas (or naan)
- 1 medium zucchini
- 1 large carrot
- 700g haloumi cheese
- Handful chopped mint leaves
- 2 Tbsp Greek vinaigrette spice blend
- Vegetable oil for cooking
- ½ cup plain yogurt
- 2 Tbsp tahini
- 2 Tbsp lime juice
- 1 Tbsp Greek vinaigrette spice blend
- 1 tsp maple syrup
- Pinch Salt
- Sliced avocado
- Sliced radish
- Green leaf lettuce
Put the sauce ingredients in a bowl and mix well. Set aside.
Grate the carrot, zucchini, and haloumi. Place in a bowl and add spices and mint. Mix well.
Form the grated cheese and vegetables into small pancakes about 2 inches in diameter and press out as much water as possible.
In a small pan over medium heat, add some oil and cook the pancakes for about 3 minutes on each side, or until they are a nice golden brown. Remove and set on a paper towel.
Serve the cheese and veggie keftas with the pita, tahini sauce, and garnishes.