Directions

1. Slice the Halloumi along the fold to give you two equal square halves.  Now cut each side into 4 equal strips.  Place the halloumi on Paper towels to dry them off.
2. Add 1 tablespoon of olive oil to a nonstick pan and heat over medium heat.  When the pan is hot, add the halloumi and cook for a few minutes on each side until golden brown and crispy.  When all sides are brown, add the raspberry chipotle sauce.  Bring to a light simmer and turn the flame off.  Add the toasted sesame seeds and transfer to a plate.
3. In a separate pan, melt the butter and heat 2 pieces of pita bread.  Cut the pita into 8 pieces each and transfer them to your serving plate.  Plate the pita, and fresh raspberries around the edges of your serving plate.  In the center stack the halloumi and pour the remaining sauce over the top of the halloumi.  Sprinkle with a pinch of kosher salt and serve it immediately.