Halloumi gyros with herby chips

Ingreadient

• 100g halloumi, sliced
• 1 tsp runny honey
• ½ tsp garlic powder
• ½ tsp chilli flakes
• 2 oregano sprigs, leaves picked
• Grated zest and juice ½ lemon
• 1 large fluffy flatbread (we used a Turkish flatbread)
• 2-3 tbsp tzatziki
• ¼ red onion, thinly sliced
• 4-5 cherry tomatoes, halved, or 1 vine tomato, cut into wedges
• ¼ cucumber, cut into half moons
• 1 tbsp olive oil
• 1 large or 2 medium floury potatoes (eg maris piper), skin on and cut into chips
• 2½ tsp dried oregano

Instruction

1. Heat the oven to 180ºC fan/gas 6. To cook the chips, grease the baking tray with the olive oil and put in the oven to heat up.
2. Rinse the chipped potatoes in cold water to remove any excess starch, then pat dry with a clean tea towel. Spread the chips over the hot baking tray and toss with the dried oregano and a good sprinkle of salt. Bake for 30-40 minutes until crisp and golden, turning after 15 minutes.
3. When the chips are nearly cooked, toss the sliced halloumi, honey, garlic powder, chilli flakes, most of the fresh oregano and the lemon zest and juice in a bowl. Heat the griddle pan over a high heat and cook the halloumi for 2-3 minutes on each side until charred evenly.
4. To assemble, warm the flatbread on the still-hot griddle pan or in the oven for 2 minutes. Spread the bread with a good helping of tzatziki, then pile on some herby chips, the halloumi, red onion, tomatoes and sliced cucumber. Sprinkle with the remaining fresh oregano and an extra dollop of tzatziki, then wrap the flatbread around the filling and enjoy with the rest of the chips on the side, preferably in the sunshine with a cold drink.