Garlicky Greek Chicken & Halloumi Mezze Platter

• Cut halloumi into 1cm slices. Slice cucumber and carrot into sticks. Finely chop parsley. Zest lemon and slice into wedges. • In a small serving bowl, combine garlic dip and Greek-style yoghurt. Season with salt and pepper. • In a second small serving bowl, combine parsley, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice and a generous drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, 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, garlic & herb seasoning, dried oregano and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

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

• Place flatbreads on a second lined oven tray. Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.