Halloumi Wraps with Crispy Za'atar Fries

While the chips are baking, prepare the tzatziki by mixing 200g of natural yogurt, crushed garlic, red wine vinegar, and the grated cucumber. Stir in the harissa paste if you want a spicy kick. Keep the sauce chilled until you are ready to serve.

Roll out each piece of dough into a round approximately 25cm in diameter. Heat a dry frying pan over medium heat and cook each flatbread for 2-3 minutes per side until puffed and lightly charred. Wrap the finished flatbreads in foil and keep them warm in a low oven.

Prepare the salad by mixing the chopped tomatoes and cucumber triangles in a bowl. In a separate small bowl, toss the thinly sliced red onions with the juice of half a lemon and a pinch of salt, scrunching them together with your hands to soften. Cut the remaining lemon into wedges.

Slice the halloumi blocks into eight pieces each. Heat olive oil in a frying pan over medium-high heat and fry the halloumi for 1-2 minutes per side until golden brown. To assemble, spread a generous layer of tzatziki on each flatbread, top with a handful of za'atar chips, the fresh salad, pickled onions, and fried halloumi. Squeeze over a lemon wedge, wrap tightly, and serve immediately.