Halloumi Gyros
With Sweet Potato Fries & Tzatziki Inspired Salad
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250
Sweet Potato Fries
1
Dried Oregano
1
Garlic Clove
125
Baby Plum Tomatoes
½
Cucumber
(May contain traces of: Celery)
1
Baby Gem Lettuce
½
Lemon
1
Mint
250
Halloumi
(Contains: Milk)
150
Greek Style Natural Yoghurt
(Contains: Milk)
50
Zhoug Style Paste
1
Smoked Paprika
15
Honey
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
Utensils
Instructions
Preheat your oven to 200°C. Pop the sweet potato fries onto a large, low-sided, baking tray. Drizzle with oil, sprinkle over the oregano, season with salt and pepper then toss to coat. Spread out in a single layer. 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, 20-25 mins, turning halfway through. Remove the garlic halfway through too. TIP: Use two baking trays if necessary, you want the fries nicely spread out.
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 halve the lemon. Pick the mint leaves from their stalks and finely chop (discard the stalks). Slice the halloumi lengthways into 4 pieces, halve each piece.
When the sweet potato fries have 10 minutes left, heat a drizzle of oil in large frying pan on 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, mash the roasted 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 mashed 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.
In a small bowl mix the remaining yoghurt 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 yoghurt. Top with a handful of salad, followed by 4 slices of halloumi per person on top. Drizzle over the remaining zhoug yoghurt and sprinkle over the remaining mint. Serve the remaining sweet potato fries and salad on the side. Enjoy!
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