Halloumi wraps with crunchy za'atar chips

• floury potatoes↗6

  (about 850g)

• vegetable oil↗3 tbsp tbsp
• za’atar1 tbsp tbsp
• dried oregano↗1 tsp tsp
• tomatoes↗2

  chopped

• piece cucumber↗10cm cm

  quartered lengthways and cut into triangles

• lemon↗1

  halved

• red onion↗½

  thinly sliced

• x 225g blocks halloumi2
• olive oil↗1 tbsp tbsp
• natural yogurt↗200g g
• small garlic clove↗1

  crushed

• red wine vinegar↗1 tsp tsp
• piece of cucumber10cm cm
• harissa paste↗2 tsp tsp
• natural yogurt↗250g

  plus extra for dusting

• self-raising flour↗250g

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.

6. 6

   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.

7. 7

   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.

8. 8

   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.