Halloumi Gyros with Harissa Yoghurt Sauce

Meanwhile, drain the halloumi, then cut it into 2cm chunks. Pop them into a small bowl of cold water and leave to soak. 

Halve, peel and slice the red onion as thinly as you can.

Pop it into a small bowl with half the red wine vinegar and the 1tsp sugar (per 2P). Add a pinch of salt, mix together and set aside.

Cut the tomato into 2cm chunks. Trim the butterhead, separate the leaves, then tear into bite-sized pieces.

Remove the halloumi chunks from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Wipe out the (now empty) halloumi bowl and pop in the harissa paste (add less if you'd prefer things milder) and yoghurt. Stir to combine, then set aside. 

Heat a drizzle of oil in a large pan on medium-high heat.

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Once golden, remove the pan from the heat and allow to cool slightly.

In a bowl, mix together the remaining red wine vinegar with a drizzle of oil and pinch of sugar. Season with salt and pepper.

Just before serving, add the chopped tomato and half the butterhead to the bowl of dressing and toss to coat.

Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.