Honey Haloumi, Chicken & Crouton Veggie Salad

• While veggies are cooking, cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water to soak. • In a large bowl, combine garlic aioli, Dijon mustard, the balsamic vinegar and olive oil. Season to taste. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

• Drain haloumi and pat dry. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes. • Meanwhile, slice cucumber.