Honey Glazed Halloumi Gyros

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.