- 4 eggs - 180g milk (6.3ozs) - 90g plain flour (3/4 cup) - 40g butter (6 tbsp) - 1g fresh parsley - 2 garlic cloves - 250g halloumi (3.5ozs) - 1 baby gem lettuce - 1 red onion - 50g Greek yoghurt (1.7 ozs) - 30g Olives (1 oz) - 2 tsp za'atar - 1 lemon - 1 tbsp Olive oil - Black pepper & salt to taste 1. Preheat the oven to 230°C. 2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. 3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you'll get in the finished product. 4. 10 minutes before cooking put your oven safe pan in the oven. 5. Finely chop the parsley, mince the garlic and finely chop 40g of the halloumi into a bowl with a pinch of salt.