Garlic & Herb Charred Chicken & Haloumi

• While the fries are baking, in a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken thigh and toss to coat.

• Thinly slice red onion (see ingredients). Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• 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. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Add chicken thigh and cook until browned, 2 minutes on each side. Remove from heat, add the honey to the pan and toss to coat. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, finely chop cucumber and tomato. • Drain pickled onion. • In a second medium bowl, combine cucumber, tomato, pickled onion, mixed salad leaves and a drizzle of olive oil. Season to taste.