Sticky Glazed Halloumi Souvlaki
with Seasoned Fries and Harissa Yoghurt Sauce
This Sticky Glazed Halloumi Souvlaki is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
450
Potatoes
1
Roasted Spice and Herb Blend
250
Halloumi
(Contains Milk)
½
Red Onion
24
Red Wine Vinegar
(Contains Sulphites)
1
Medium Tomato
1
Baby Gem Lettuce
50
Harissa Paste
(Contains Sulphites)
75
Greek Style Natural Yoghurt
(Contains Milk)
2
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
18.5
Fresh Chilli Jam
Not included in your delivery
1
Sugar for the Pickle
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil and sprinkle with the roasted spice and herb blend (add less if you'd prefer things milder). Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into 2cm chunks. Pop them into a small bowl of cold water and leave to soak.
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.
Cut the tomato into 2cm chunks. 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 olive oil and sugar for the dressing (see pantry for amount). Season with salt and pepper.
Add the chopped tomato and half the baby gem to the bowl of dressing and toss to coat.
When ready, pop a warm flatbread onto each plate.
Spread over the harissa yoghurt sauce and scatter over the remaining lettuce. Top with the halloumi, then drizzle over the chilli jam. Finish with as much pickled onion as you'd like.
Serve your halloumi gyros with the fries and tomato salad on the side.
Enjoy!
