Easy Chermoula-Honey Haloumi

• Meanwhile, zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside. • In a second medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken thigh, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, in a medium bowl, place haloumi and cover with water to soak. Zest lime to get a pinch, then slice into wedges. Finely chop cucumber and tomato. • In a small bowl, combine lime zest, a squeeze of lime juice, the honey and the water (for the glaze). • In a medium bowl, combine tomato, cucumber, another squeeze of lime juice and a drizzle of olive oil. Season. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add honey glaze, turning chicken to coat.

TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat then add a pinch of chermoula spice blend and honey glaze, turning haloumi to coat.