We love good Halloumi Gyros and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Sweet Potato Fries
Baby Plum Tomatoes
Baby Gem Lettuce
Greek Style Yoghurt(ContainsMilk)
Zhoug Style Paste
Plain Naan(ContainsMilk, Cereals containing Gluten)
Preheat your oven to 210°C. Pop the sweet potato fries on a large baking tray in a single layer and drizzle over some oil. Sprinkle over the oregano, season with salt and pepper and toss. Peel the garlic clove(s) and put on a small piece of kitchen foil. Drizzle over 1 tsp of oil, wrap up and place on the tray with the fries. Roast on the top shelf of your oven until golden, 18-20 mins, turning halfway through. Remove the garlic halfway through.
Meanwhile, halve the baby plum tomatoes. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Zest and half the lemon. Pick the mint leaves from their stalks and finely chop (discard the stalks). Slice the halloumi lengthways into 4 pieces, half each piece.
With 10 minutes left to go on the fries, heat a drizzle of oil in large frying pan on a medium-high heat. Sprinkle the paprika over both sides of the halloumi and fry until golden brown on each side, 3-4 minutes per side. When golden, pour in the honey and give the halloumi a turn over the heat until glazed, 1-2 minutes. Remove from the heat and set aside.
When cool, crush the garlic on a board with the back of a fork or the side of a knife to form a smooth paste. In a medium bowl mix the crushed garlic, half of the yoghurt, lemon zest and half of the mint. Add a small drizzle of oil and season with salt and pepper to taste. Add the cucumber, tomatoes and lettuce to the bowl and mix well to dress the salad.
Mix the remaining yogurt with the zhoug paste and 1 tsp of water per person to make a thick but pourable sauce.
Place your naan breads in the oven for 2-3 minutes to warm through. Share them between your plates and spread over a spoon of the zhoug yogurt. Top with a handful of salad, followed by 4 slices of halloumi per person on top. Drizzle over the remaining zhoug yogurt and sprinkle over the remaining mint. Serve the remaining sweet potato fries and salad on the side. Enjoy!