Smokey Chicken, Haloumi & Crouton Salad

• Drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • In a shallow bowl, add cornflour and a generous pinch of pepper. Dip haloumi slices into cornflour. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat with a generous drizzle of olive oil to coat the base. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove from heat, add BBQ glaze, tossing to coat.

• Meanwhile, toast or grill ciabatta to your liking. • Place the butter and garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt. • Cut toasted ciabatta into bite-sized chunks. In a large bowl combine ciabatta and garlic butter, tossing to coat.