Sticky Glazed Halloumi Souvlaki

Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a small bowl with half the red wine vinegar and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

Halve the baby plum tomatoes. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Remove the halloumi chunks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the (now empty) halloumi bowl and pop in the harissa paste (add less if you'd prefer things milder) and yoghurt. Stir to combine, then set aside. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Once golden, remove the pan from the heat and allow to cool slightly.

While the halloumi fries, pop the flatbreads into the oven until warm, 3-4 mins.

In a medium bowl, mix together the remaining red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes and half the baby gem to the bowl of dressing and toss to coat.