Greek-style nachos

Method

1. Heat the grill to medium. In a bowl, combine the olives, red onion, cherry tomatoes, the finely grated zest and juice of ½ lemon and a drizzle of olive oil, then season with salt and pepper.
2. Spread half the 200g bag tortilla chips in a baking tray or shallow baking dish. Spoon over half the tomato mixture, 100g of grated halloumi and half the pot of houmous.
3. Top with the rest of the bag of tortilla chips, tomato mixture and the rest of the pot of houmous, then arrange 100g of sliced halloumi over the top. Grill for 8-10 minutes until the halloumi is golden, then serve