Greek Garlic Chicken & Haloumi Mezze Platter

• Meanwhile, to a medium bowl, add haloumi and cover with water to soak. • Finely chop garlic. Thinly slice cucumber into sticks. Quarter baby capsicums lengthways. • Roughly chop half of the kalamata olives and the parsley (reserve the remaining for garnish). Zest lemon to get a pinch then slice into wedges. • In a medium bowl, combine garlic & herb seasoning, dried oregano, a pinch of pepper and a good drizzle of olive oil. Add chicken tenderloins and toss to coat. Set aside.

• In a small bowl, combine chopped kalamata olives, chopped parsley, lemon zest, a squeeze of lemon juice and a good drizzle of olive oil. Season with pepper and set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt and fetta cubes and mash to combine. Season with pepper and set aside. • Place hummus into a serving bowl, then top with everything garnish (see ingredients) and a drizzle of olive oil.

• Return large frying pan over medium-high heat and add a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Add a good squeeze of lemon juice, then transfer to a plate and cover to keep warm. • While the chicken is cooking, place flatbread on a second lined oven tray. Drizzle each with olive oil then bake until warmed through, 4-7 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Wipe out the frying pan then return to mediumhigh heat with a drizle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Remove pan heat then add the honey, turning to coat.