Nando’s Fino Pitta
5 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g roasted red peppers ((£1.70/4)=(£0.43))
- 3-4 fresh chillies, deseeded if you prefer less spice ( (£0.55))
- 600 g chicken breast, sliced in half ((£3.70))
- 225 g (1 block) halloumi, thinly sliced ((£2.40))
- 1 round lettuce, washed & thinly sliced ((£0.58))
- 1 tbsp per pitta caramelised red onion relish ((£1.20/10)= (£0.12))
- 5 white pittas ((£0.50))
- 1 tbsp mayonnaise per pitta
- 1 tsp garlic granules
- 2 tsp paprika
- 1 tsp oregano
- 1 tbsp rapeseed oil
Method
- Start by blitzing your marinade ingredients in a food processor. That’s the fresh chillies, roasted red peppers, paprika, garlic granules, oregano and a splash of the red pepper brine. Add to a bowl and coat the chicken breasts. Marinade for 1-5 hours if possible.
- Fry the halloumi slices until golden brown on both sides and set aside.
- Add rapeseed oil to a griddle pan over a high heat. Add the chicken and leave to fry for 3-4 minutes on each side, depending on the thickness of your chicken.
- Toast your pittas then add a layer of mayonnaise (add a sprinkle of garlic granules for aioli vibes if you can), lettuce, grilled peri peri chicken, caramelised red onion relish and a few slices of chillies if you like it hot.