Halloumi Gyros flatbreads with tomato salad

Preheat the oven

Preheat the oven to 220°C. Line a large baking tray with tin foil and brush lightly with 1 tbsp of olive oil.

Prep the cucumber

Using a vegetable peeler, slice 1 cucumber into long, thin ribbons and set aside.

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Make the harissa yoghurt

Grate 1 clove of garlic into a medium mixing bowl, then add 150g of Greek yoghurt, the zest and juice of 1 lemon and 2 tbsp of harissa paste, and mix well. Season to taste.

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Peel and flavour the halloumi

Using the vegetable peeler, carefully peel 225g of halloumi into thin ribbons. In a medium mixing bowl, toss with 1 tsp of smoked paprika, 1 tsp of dried oregano, 1/2 tsp of chilli flakes and 1 tbsp of olive oil.

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Roast the halloumi

Spread the halloumi over the prepared baking tray and roast for 10-12 minutes, until golden and crisp around the edges.

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Make the tomato salad

Dice 2 tomatoes, finely slice 1/2 a red onion and roughly chop 3 gherkins. Finely chop 10g of parsley. Combine in a medium mixing bowl with the cucumber ribbons, then add the juice of the remaining 1 lemon and the remaining 1 tbsp olive oil. Season with black pepper and a little salt, as the gherkins will already be salty.

Warm the flatbreads and serve.

Wrap 2 Greek flatbreads in foil and warm in the oven for 2-3 minutes. Spread the warm flatbreads generously with the harissa yoghurt. Top with the crispy halloumi and the pickle salad, then divide any extra harissa yoghurt over the top. Dig in!

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