A gold-standard souva, this one is coming in hot and meat-free with crisp and moreish halloumi, a tangy cucumber yoghurt and oven-baked chips seasoned with Greek flavours. Roll 'em out to wrap 'em up in 30 minutes.
Preheat oven to 200°C fan-forced. Cut potatoes into 2cm wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil and sprinkle with ½ the Sleek Greek Seasoning, salt and pepper. Bake for 20–25 minutes or until golden. While chips are baking, continue with step 2.
Coarsely grate cucumber on a box grater. Crush garlic. Finely chop parsley leaves. Place cucumber, garlic, parsley and yoghurt in a bowl. Season with salt and pepper and mix to combine.
Cut tomato into wedges and season with salt and pepper. Peel and thinly slice eschalot.
Slice halloumi into 1cm-thick pieces. Place in a bowl with remaining Sleek Greek Seasoning and remaining oil and turn to coat. Heat a frypan over medium-high heat. Add halloumi and cook, turning halfway, for 5–6 minutes or until golden brown.
Return frypan to medium-high heat. Add souvlaki breads, one at a time, and cook for 30 seconds each side or until warmed through.
Spread cucumber yoghurt over souvlaki bread. Top with spinach, tomato, eschalot, halloumi and a few chips. Serve with remaining cucumber yoghurt and chips on the side.