Grilled Cheese Pita with Harissa

Grilled Cheese Pita with Harissa
  • 4 servings
  • 0:00 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 14 oz
    (398 mL)

    can mixed beans, rinsed and drained

  • 1/2 cup
    (125 mL)

    red onion, finely chopped

  • 1/2 cup
    (125 mL)

    red pepper, diced (about 1/2 a red pepper)

  • 1/2 cup
    (125 mL)

    coriander or parsley, chopped

  • 300 g

    piece provolone cheese, cut into 1 cm (1/2") cubes

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    freshly squeezed lemon juice

  • 1/2 tsp.
    (3 mL)

    lemon zest

  • salt and pepper

  • 4



In a large mixing bowl, combine all the ingredients except for the pitas. Mix well and taste, adjusting the seasonings as necessary. The mixture may be prepared up to 2 days in advance and refrigerated until needed.

On a cutting board or clean work surface, open up the pitas horizontally by cutting carefully around the outside edge of each one, taking care to leave 1/4 of the edge intact. Gently pull apart the two layers to open up the pita.

Place 1/4 of the bean and cheese mixture in the centre of each pita and spread it out a bit. Close and repeat with the remaining pitas.

In a dry cast iron or non-stick pan, grill one pita on medium heat for 2 minutes, until nicely toasted and crisp on one side. Carefully flip the pita using a spatula and toast on the other side until the outside is browned and the cheese is melted. Repeat with the remaining pitas.

Cool slightly then cut in half and serve.

Source: Saputo