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. • In a small bowl, combine Greek-style yoghurt, garlic dip, grated cucumber and a pinch of salt and pepper. • Cut halloumi into 1cm strips.

• 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 and return frying pan 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.