Mediterranean Haloumi, Chicken & Olive Salad Bowl

• Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste then transfer to a large bowl.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, add the honey, turning to coat. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.