Indian Tandoori Crumbed Chicken & Wedges

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber. Drain haloumi and pat dry. Cut the haloumi into bite-sized chunks. • In a medium bowl, combine tandoori paste, the honey, the plain flour and a pinch of salt. Add chicken tenderloin and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate.

• When the wedges have 10 minutes remaining, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a paper towel-lined plate. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-5 minutes each side (cook chicken batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.