Halloumi Tomato Lunch Box

• 80 g halloumi, cut into 8 slices — Halloumi cheese
• 60 g (1 small pita), cut into wedges — Whole-wheat pita bread
• 100 g, halved — Raw cherry tomatoes
• 80 g, cut into batons — Cucumber with peel
• 60 g, cut into strips — Jarred roasted red pepper, drained
• 10 g — Pitted black olives
• 10 g (2 tsp) — Fresh lemon juice
• 1 g (about 1/2 tsp) — Ground sumac
• 5 g, torn — Fresh spearmint leaves

Method

1. 1Measure ingredients: Season the halloumiMeasure halloumi cheese, sumac, and lemon juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Season the halloumiBlot halloumi dry, lay the eight slices in a shallow compartment, and sprinkle with half the sumac and 4 g lemon juice.1 min 30 secLook for: Halloumi slices are dry at the edges and evenly dusted with burgundy sumac.Safety: Keep halloumi at 40°F or colder and declare milk.
3. 3Prepare the vegetable compartmentBlot roasted pepper dry and toss it with tomatoes, cucumber, olives, mint, remaining lemon, and remaining sumac.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Rest for 5 minutesRest for 5 minutes so the texture can settle before the next action.5 minLook for: Vegetables remain crisp, olives are evenly distributed, and no watery liquid pools below them.Safety: Wash fresh produce and use a clean cutting board.
5. 5Pack the lunch boxCut the pita into six wedges and place them in a dry compartment beside every seasoned halloumi slice and the complete tomato, cucumber, roasted-pepper, olive, and mint salad.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Seal and chillSeal and chill so the food stays covered and cold until needed.2 minLook for: Halloumi, salad, and pita remain in three distinct dry compartments.Safety: Refrigerate promptly and discard after more than 2 hours above 40°F.