Harissa Chicken, Haloumi & Lemony Kale Salad

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Halve snacking tomatoes. • Slice lemon into wedges. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine the honey, a generous squeeze of lemon and a drizzle of olive oil. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season generously with salt and pepper on both sides.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add harissa paste and a splash of water, turning chicken to coat. TIP: The chicken is cooked when it is no longer pink inside.