Onion Chutney-Glazed Haloumi & Chicken

• Meanwhile, slice lemon into wedges. Finely chop garlic. • Cut haloumi into 1cm-thick slices. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt (see ingredients) and a squeeze of lemon juice and stir to combine. Season to taste.

• When the veggies have 10 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning haloumi to coat.

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

• When the roasted veggies are done, remove tray from oven, then add baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.