Hot Honey Halloumi Gyros
We have been eating these weekly this year and just CAN'T GET ENOUGH! When we can, we do them on BBQ, but they are just as delicious in the kitchen. It may seem like a lot of different parts to put together, but each bit is so easy and quick. You could roast the veg and make the bread in advance - do them the night before especially if you already have the oven on for something else! If I’m baking on a Sunday evening, I always roast a tray of veg for the week, which saves so much time mid-week!
Feel free to freestyle with the veg/sauces, this is what we like best.
The high-protein wraps are our go-to breads – so easy to make and packed with protein. But if you don’t have time, pittas work instead.
This is enough for four gyros.
Ingredients
High protein flatbreads (wraps)
Self-raising flour 150g
Thick Greek yoghurt 150g
Salt ¼ teaspoon
Or Sub with 4 wholewheat pittas
Halloumi
~300-350g halloumi
1-2 tbsp hot honey – recipe here!
Or use honey and a pinch of chilli flakes // chilli jam
Roast vegetables
1 large aubergine
1 large pepper (yellow//red)
Rapeseed oil
Raw vegetables – Sliced cucumber// tomatoes//salad leaves
Sauce
Yoghurt mint sauce: 150g Yoghurt mixed with 1 tsp mint sauce
Or shop-bought tzatziki // hummus
Method
Start with the roasted vegetables
Preheat the oven to 180 degrees.
Cut both the aubergine and pepper into 8ths, lengthways. Pop into a large tray, drizzle over a little oil and roast for 35 minutes.
You can do this the day before if you would like and have them cold.
Next, make your flatbreads
Mixed the three ingredients – start with a wooden spoon to combine. Once fully combined, use your hands to knead the dough for two-three minutes. You can do this in the bowl if it’s big enough or on a lightly floured surface. Depending on how liquid your yoghurt is you may need to add more flour. We are aiming for quite a soft dough.
If making in advance, stop here and rest the dough, covered in a tea towel, in the fridge until you are ready to cook.
Using a knife,cut the dough in half and then into quarters. Roll each quarter out into a circle - to about the size of a big side plate, on a floured surface, using a rolling pin or bottle of wine works too!
Heat a heavy pan on a medium heat. Once the pan is hot, dry fry the bread (no oil!), cook for approx. 3 minutes per side. It should start to get little brown patches.
Wrap in a clean tea towel to keep warm.
Repeat with the next three.
Prepare your raw veggies and sauces
Slice your cucumber or tomatoes
Wash any salad leaves
Mix the sauce ingredients for the yoghurt mint sauce
Cook the Halloumi
Slice the halloumi into 8 pieces.
Put a small frying pan over a medium heat and fry the halloumi - without adding any oil.
Cook for about 3-5 minutes on one side, until they start to brown.
Flip the halloumi and then drizzle over the hot honey.
Cook for another 3-5 minutes, shaking the pan a few times to spread the honey out, until both sides are nicely browned.
Serve up!
I like to build up: wrap, yoghurt sauce, halloumi, roasted veg and then raw veg.
