Honey Glazed Halloumi Gyros
with Sweet Potato Fries & Tzatziki Inspired Salad
We love good Halloumi Gyros and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
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 war 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.
Ingredients
125
Baby Plum Tomatoes
150
Greek Style Natural Yoghurt
(Contains Milk)
1
Baby Gem Lettuce
250
Halloumi
15
Honey
1
Garlic Clove
1
Smoked Paprika
2
Plain Naans
(Contains Milk, Cereals containing gluten)
250
Sweet Potato Fries
1
Dried Oregano
1
Lemon
50
Zhoug Style Paste
½
Mint
½
Cucumber
(May contain Celery)
Nutritional information
Utensils
Instructions
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!
