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. 
Thinly slice capsicum into sticks. 
• 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 spice 
blend, 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. 
• In a small serving bowl, place hummus then top 
with everything garnish and a drizzle of 
olive oil.

• Return 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 tortillas on a 
second lined oven tray. Drizzle 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 
medium-high heat with a drizzle of olive oil. 
• Cook haloumi until golden brown, 1-2 minutes
each side. Remove pan from the heat, then add the 
honey, turning to coat.