Buffalo Halloumi Wholemeal Shawarma Kebab & A Jalapeño Sausage

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then peel and finely chop (or grate) your garlic

Peel and chop half your red onion[s] into wedges (you'll use the rest later!), then slice your halloumi into sticks

Adding jalapeño sausage? Please refer to the pack to cook the jalapeño sausage

Combine your ground smoked paprika and dried oregano with half the chopped garlic (you'll use the rest later!), a generous drizzle of olive oil and a pinch of pepper, then give it a good mix up – this is your shawarma marinade

Add the onion wedges and halloumi sticks to the marinade and give it a good mix up until fully coated – this is your marinated halloumi & onion, then transfer the marinated halloumi & onion to a baking paper-lined baking tray and put the tray in the oven for 12-15 min or until cooked through and slightly charred – this is your halloumi shawarma

While the halloumi is cooking, finely slice the remaining red onion[s]

Combine half your white wine vinegar (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl, then add the sliced onion – this is your pickled red onion

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Slice half your tomato[es] into rounds

Dice the remaining tomato[es] finely

Combine the remaining white wine vinegar and the remaining garlic (not a big garlic fan? Try using less!) in a bowl with your mayo – this is your toum sauce

Combine your sriracha in a small heatproof bowl with a small knob of butter and a pinch of pepper

Put the bowl in the microwave and cook for 10-20 secs or until the butter is melted

Give it a good mix up – this is your buffalo sauce

Once everything is almost ready, add the diced tomato and shredded lettuce to the bowl with the pickled red onion

Add a little drizzle of olive oil and toss – this is your pickled red onion salad

Once the halloumi is ready, add your sourdough pitta[s] to a toaster for 1-2 min or until warmed through

Slice the toasted pitta and open it out like a book, then top one end with the sliced tomato and the halloumi shawarma

Drizzle over your buffalo sauce and toum sauce – this is your buffalo halloumi shawarma pitta