Greek-Style Chicken & Haloumi Gyros

• Meanwhile, thinly slice onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• While the onion is pickling, finely chop tomato. Thinly slice radish. Grate cucumber and squeeze out any excess moisture. • In a small bowl, combine Greek-style yoghurt, garlic dip, grated cucumber and a pinch of salt and pepper. • Cut halloumi into 1cm strips.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn to coat. Transfer to a plate.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, Nan's special seasoning and a drizzle of olive oil. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.