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Halloumi Marinade
Onion salad
Salad
Sauce
Slice the potatoes and par boil for 5 minutes in salted water
Drain potatoes and air fry with a drizzle of olive oil for 15-20 minutes at 200°C
In a bowl combine gochujang, honey and lemon juice
Add sliced halloumi to the gochujang mixture and leave to marinate for around 15 minutes
Finely slice red onion and mix with parsley and zaatar
Add diced tomatoes, cucumber, pickled chillies, parsley and pomegranate seeds to a bowl
Add a squeeze of lemon to the salad, season with salt and pepper
Combine Greek yoghurt with gochujang paste, lemon juice and black pepper to make the sauce
Pan fry the marinated halloumi over medium-low heat until sticky and golden
Toast the flatbreads for 1-2 minutes
Build the gyros by assembling all components in the toasted flatbreads