Halloumi, Chip & Tzatziki Pitta With Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice the red onion[s]

Add the sliced red onion to a bowl, cover with boiled water and set aside for later

Cut the potatoes (skins on) into thin chips, then add them to a baking tray with the dried oregano, a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until crisp

Meanwhile, peel and finely chop (or grate) the garlic

Strip the mint leaves from their stems and chop them roughly, discard the stems

Grate half the cucumber and slice the rest into batons

Add the chopped garlic, chopped mint and grated cucumber to a bowl with the natural yoghurt and mix it all together – this is your tzatziki

Drain the sliced red onion in a sieve and rinse under cold water

Return to the bowl and add the white wine vinegar with a generous pinch of sugar

Stir to combine and set aside to pickle – these are your quick-pickled onions

Slice the halloumi widthways into 4 [8] equal-sized strips

Then slice each strip in half so you are left with 8 [16] halloumi sticks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the halloumi sticks and cook for 2-3 min on each side or until golden

Once the chips are almost done, add the pittas to the tray

Return the tray to the oven and cook for 2-3 min or until warmed through

Wash the baby leaf salad, then pat it dry with kitchen paper

Fill the warmed pittas with the chips, golden halloumi sticks, cucumber batons and a handful of baby leaf salad

Top with the tzatziki and quick-pickled onions then wrap in the tin foil to hold it all together – these are your halloumi, chip & tzatziki pittas