Middle Eastern Chicken Mezze

Cut the haloumi into 1cm-thick slices. Zest the lemon to get a good pinch, then slice into wedges. Finely chop the garlic. In a small bowl, combine the lemon zest, a squeeze of lemon juice, the garlic and the honey. Set aside. Roughly chop the tomato and cucumber. Pick and thinly slice the mint leaves.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the chermoula spice blend, chicken-style stock powder and the water. Add the chicken and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

TIP: The chicken is cooked when it is no longer pink inside.

In a second small bowl, combine a drizzle of olive oil and the Turkish sumac seasoning (see ingredients). Drizzle or brush each flatbread with the sumac oil. Wash and dry the frying pan, then return to a medium-high heat. Cook the flatbreads until golden and warmed through, 1-2 minutes each side. Transfer to a plate.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium, then add the honey glaze. Cook, turning the haloumi halfway through, until fragrant and coated in the glaze, 1-2 minutes.