Chicken & Halloumi DIY Pita

• Meanwhile, thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop cucumber and tomato. Slice lemon into wedges. Pick and thinly slice mint leaves. • Cut chicken breast into 2cm chunks. Cut halloumi (see ingredients) into 1cm sticks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken and toss to combine.

• Lightly dust flour over a clean surface. Flour your hands and shape dough balls into a 15cm circle. • Transfer dough to a lined oven tray. • Bake until the pitas are golden, 15-20 minutes.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Remove pan from heat, then add the honey and turn halloumi to coat.

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

• Meanwhile, drain pickled onion, reserving some pickling liquid. • In a large bowl, combine pickled onion, cucumber, tomato, a squeeze of lemon juice, reserved pickling liquid and a drizzle of olive oil. Season to taste. • In a second small bowl, combine garlic dip, Greek-style yoghurt and a squeeze of lemon juice. Season to taste.