Haloumi Gyros with Tzatziki, Herb Fries, Baby Spinach and Smokey Tomato Relish

Preheat oven to 180°C. Slice potatoes into batons. Cover with cold water and allow to sit for 5 minutes (see tip). Drain potatoes and dry well with a clean tea towel. Toss with a drizzle of oil, salt and pepper and 1.5 tsp dried oregano. Spread out on lined baking tray and bake for 30 minutes, turn half way, until golden and crisp.

Tip! Soaking the potatoes draws out some of the starch making for a crisper potato. It isn't essential but it's worth if if you have a few minutes to spare. They can be left soaking for up to 30 minutes.

Slice haloumi and place in a bowl with onion/garlic powder, the remaining dried oregano, honey and a squeeze of lemon juice. Toss well and set aside until ready to fry. Thickly slice tomatoes. Thinly slice ¹⁄₂ the red onion. Warm the flatbread by wrapping in foil and placing in the oven for the last few minutes of the fries cooking time.

Tip! Use as much or as little onion as you wish, the rest can be saved for another recipe. You will have extra flatbread, bonus for lunch tomorrow!

Heat a fry pan over medium heat, grill the haloumi strips for 2-3 minutes or until lightly charred on both sides. Set aside for assembly.

Load each pita with baby spinach, spoonful of tzatziki, dollop of relish, slices of tomato, haloumi and red onion. Wrap and serve on plates with a side of herb fries.

Tip! Haloumi is a salty cheese so be careful adding any extra salt in the gyros.

Preheat oven to 180°C. Slice potatoes into batons. Cover with cold water and allow to sit for 5 minutes (see tip). Drain potatoes and dry well with a clean tea towel. Toss with a drizzle of oil, salt and pepper and 1.5 tsp dried oregano. Spread out on lined baking tray and bake for 30 minutes, turn half way, until golden and crisp.

Tip! Soaking the potatoes draws out some of the starch making for a crisper potato. It isn't essential but it's worth if if you have a few minutes to spare. They can be left soaking for up to 30 minutes.

Slice haloumi and place in a bowl with onion/garlic powder, the remaining dried oregano, honey and a squeeze of lemon juice. Toss well and set aside until ready to fry. Thickly slice tomatoes. Thinly slice ¹⁄₂ the red onion. Warm the flatbread by wrapping in foil and placing in the oven for the last few minutes of the fries cooking time.

Tip! Use as much or as little onion as you wish, the rest can be saved for another recipe. You will have extra flatbread, bonus for lunch tomorrow!

Heat a fry pan over medium heat, grill the haloumi strips for 2-3 minutes or until lightly charred on both sides. Set aside for assembly.

Load each pita with baby spinach, spoonful of tzatziki, dollop of relish, slices of tomato, haloumi and red onion. Wrap and serve on plates with a side of herb fries.

Tip! Haloumi is a salty cheese so be careful adding any extra salt in the gyros.