Cut the potatoes into 1cm-thick chips – leave the skin on, or peel first, if you prefer. Tip into a pan of cold salted water and set aside while you make the flatbreads.

Mix the yogurt and flour with a pinch of salt to make a soft dough. If it feels too sticky, add a little more flour. Knead gently for a minute or two until smooth and elastic, then divide into four pieces. Cover with a clean tea towel and set aside.

Heat the oven to 200C/180C fan/gas 6. Bring the pan of chips to the boil, reduce the heat and simmer for 8-10 mins until the potatoes start to soften – you should be able to easily break a chip in half. Drain and leave to steam-dry in the colander for 5 mins. Drizzle a large baking tray with the veg oil and put in the oven for a few minutes to heat up.

Carefully tip the chips into the tray of hot oil, season with salt and scatter with the za’atar and oregano. Use a fish slice to carefully turn the chips in the oil until well-coated, then bake for 25-30 mins, shaking the tray every 10 mins until crisp.

Meanwhile, mix the ingredients for the tzatziki together, and chill until ready to serve. Will keep covered and chilled for a day.

Flour a work surface and roll out each piece of dough into a roughly 25cm round. Heat a frying pan over a medium heat and cook each for 2-3 mins on each side until puffed up and golden in spots. Wrap in foil and keep warm in a low oven.

Tip the chopped tomatoes and cucumber triangles into individual bowls and set aside. Squeeze half the lemon over the red onions and season with a little salt, scrunch together and set aside. Cut the remaining lemon half into wedges.

Slice each halloumi block into eight pieces. Heat the olive oil in a frying pan over a medium-high heat and cook the halloumi for 1-2 mins on each side until soft and golden. Generously spread each flatbread with the tzatziki, then top with a handful of the chips, tomatoes, cucumbers, red onions and halloumi. Squeeze over a lemon wedge, then wrap up and serve with extra chips and tzatziki on the side.