Halloumi wraps with crunchy za’atar chips

Dust chips with za’atar spices and wrap them in warm flatbreads with halloumi and spiced tzatziki for an easy, crowd-pleasing veggie dinner.

Prep:25 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 945
fat 43g
saturates 22g
carbs 93g
sugars 0g
fibre 7g
protein 43g
salt 4.5g

Ingredients

6 floury potatoes (about 850g)
3 tbsp vegetable oil
1 tbsp za’atar
1 tsp dried oregano
2 tomatoes, chopped
10cm piece cucumber, quartered lengthways and cut into triangles
1 lemon, halved
½ red onion, thinly sliced
2 x 225g blocks halloumi
1 tbsp olive oil
200g natural yogurt
1 small garlic clove, crushed
1 tsp red wine vinegar
10cm piece of cucumber
2 tsp harissa paste
250g natural yogurt, plus extra for dusting
250g self-raising flour

Method

Cut the potatoes into 1cm-thick chips – leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.
Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.
Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften – you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.
Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za’atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.
Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.
Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.
Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.
Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.