Greek-Style Chicken & Halloumi Gyros

• Meanwhile, thinly slice onion (see ingredients).
• In a medium bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add 
it to pickling liquid. Add enough water to just 
cover onion. Set aside.

• While the onion is pickling, finely chop tomato. 
• Thinly slice radish. 
• Grate cucumber and squeeze out any 
excess moisture. 
• Cut halloumi into 1cm strips. 
• In a small bowl, combine Greek-style yoghurt, 
garlic dip, grated cucumber and a pinch of salt
and pepper.
• Place your hand flat on top of each chicken 
breast and slice through horizontally to make 
two thin steaks.
• In a second medium bowl, combine Nan’s 
special seasoning and a drizzle of olive oil. 
Add chicken, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. 
• Cook halloumi until golden brown, 1-2 minutes
each side.
• Remove pan from heat, then add the honey and 
turn to coat. Transfer to a plate.

• Wipe out the frying pan, then return to 
medium-high heat with a drizzle of olive oil. 
• Cook chicken until cooked through, 
3-6 minutes each side (cook in batches if your 
pan is getting crowded). 
• Meanwhile, microwave mini flourtortillas on a 
microwave-safe plate in 10 second bursts until 
warmed through.
TIP: Chicken is cooked through when it’s no longer 
pink inside.