Golden Chicken & Haloumi

• While the veggies are roasting, finely chop garlic. 
• In a medium saucepan, melt the butter over 
medium-high heat. Add garlic and cook until 
fragrant, 1 minute. 
• Add the water and bring to the boil. 
• Add couscous and currants, stir to combine, 
then cover with a lid and remove from the heat. 
Set aside until all the water is absorbed, 
5 minutes. Fluff up with a fork. 

• Meanwhile, cut haloumi into 1cm slices 
(you should get 3 pieces per person). Place 
haloumi in a bowl of cold water and set aside to 
soak for 5 minutes. 
• Slice lemon into wedges. 
• In a small bowl, combine Greek-style yoghurt 
and a squeeze of lemon juice. Season with salt
and pepper. 

• Heat a large frying pan over medium-high heat. 
Add walnuts and toast, tossing, until fragrant, 
3-4 minutes. Transfer to a plate. 
• Return pan to medium-high heat, then add 
dukkah. Toast, tossing occasionally, until golden 
and fragrant, 2-3 minutes. Transfer to a bowl. 

TIP: Our dukkah has a slight aniseed flavour, use 
less if you’re not a fan! 

• When the veggies have 5 minutes cook time remaining,

• Return 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 paper towel-lined plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Pick and roughly chop mint leaves.