Name: Grilled haloumi gyros
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Tomato herb salad; 1/2 cup (80g) burghul; 250 gram mixed cherry tomatoes, halved or quartered; 1 cup each fresh flat-leaf parsley and mint leaves; 2 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; Garlic sauce; 3/4 cup plain greek-style yoghurt; 1 tablespoon lemon juice; 1 clove garlic, crushed; 500 gram haloumi cheese; 4 greek pitta bread, lightly toasted

Grilled haloumi gyros

Try this deliciously light and fresh grilled haloumi gyros for dinner tonight - super easy and quick to prepare, and so tasty!

Serves 4

Prep

30M

Cook

10M

Total

40M

Ingredients

Tomato herb salad

1/2 cup (80g) burghul

250 gram mixed cherry tomatoes, halved or quartered

1 cup each fresh flat-leaf parsley and mint leaves

2 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Garlic sauce

3/4 cup plain greek-style yoghurt

1 tablespoon lemon juice

1 clove garlic, crushed

500 gram haloumi cheese

4 greek pitta bread, lightly toasted

Method

1.Make tomato herb salad: place burghul in a small bowl; pour enough boiling water to cover. Stand burghul about 30 minutes or until tender. Drain burghul in a sieve, pressing out as much water as possible; place in a large bowl. Add tomatoes, parsley and mint; stir through combined juice and oil. Season to taste.

2.Make garlic sauce: combine ingredients in a small bowl.

3.Cut cheese into 1cm slices. Cook cheese on a heated oiled flat plate until browned both sides.

4.Divide cheese evenly among bread, top with salad and drizzle with garlic sauce; fold bread to enclose, serve immediately.

Tomato and herb salad and garlic sauce can be made a day ahead; cover, store in the fridge. Burghul is made from whole wheat kernels that are steamed, dried and toasted before cracking into several distinct sizes, so they develop a rich, nutty flavour. Because it is already partially cooked, burghul only requires minimal cooking. Cracked wheat, on the other hand, is raw whole wheat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook