Peri Peri Portobello with Halloumi Pittas & Grilled Corn Salad

Preheat the oven to 180C. Coarsely chop the halloumi into slices, finely slice the red onion and garlic, slice the red pepper into rings or strips, juice the lemon, and slice the spring onion diagonally.

Place the portobello mushrooms on a baking tray and brush with some of the olive oil. Place into the oven to start roasting.

While the mushrooms are roasting, heat a pan over high heat and add the corn. Cook until starting to char, then add the red pepper to the pan with a little more oil and cook through.

Remove the mushrooms from the oven halfway through roasting, brush with some of the peri peri sauce, then return to the oven to finish cooking.

In a bowl, combine the charred corn, cooked red pepper, feta cheese, red onion, mayonnaise, spring onion, garlic, reserved lemon juice, and chilli powder to taste. Season with salt and pepper.

Heat a little oil in the same pan over medium heat and add the halloumi slices. Cook until browned on both sides.

Slice the pitas in half and warm them if desired. Remove the mushrooms from the oven, thickly slice, and stuff the pitas with the mushroom and halloumi slices. Drizzle over the remaining peri peri sauce.

Serve the stuffed pitas alongside the blackened corn salad.