Preheat your oven to 220°C/200°C fan/gas mark 7. Remove your butter (see pantry for amount) from the fridge and allow to come up to room temperature. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, drain the halloumi and cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

Pop it into a medium bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.

Peel and grate the garlic (or use a garlic press).

In another small bowl, combine the sriracha and mayonnaise (see pantry for amount). Set aside.

Cut the tomato into 1cm chunks. Pop it in the bowl of pickled onion.

Remove the halloumi from the cold water, pop it onto a plate lined with kitchen paper and dry.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins, then remove from the heat.

Drizzle the fried halloumi with the honey (see pantry for amount) and turn to glaze it all over.

Meanwhile, place the naans onto a baking tray. Spread the softened butter over them and sprinkle over the garlic. Pop them into the oven to warm through, 3-4 mins.

Add the baby leaves to the bowl of pickled onion and tomato, then toss to combine. TIP: Don't add the leaves too early or they'll go soggy.

When everything's ready, share the warm garlic naans between your plates.

Pile each naan with the salad and honeyed halloumi. Serve with the chips alongside (or add some to your naan like souvlaki!).

Drizzle the sriracha mayo over the halloumi flatbreads to finish.