Homestyle Chicken Steaks & Herby Mayo

• Place beetroot and carrot on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, cut or tear bake-at-home ciabatta into bite-sized chunks. In a medium bowl, toss ciabatta with olive oil and a pinch of salt and pepper. • When the veggies have 5 minutes remaining, add croutons to the tray and cook, until golden.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Place your hand flat on top of chicken and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's seasoning and a drizzle of olive oil. Add chicken, then turn to coat.

• When the veggies have 15 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if you pan is getting crowded).

• Drain haloumi and pat dry. Cut into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. • Remove from heat. Add the honey and toss to coat.