Turn a weeknight meal into a fun feast with this mixed platter of Middle Eastern chicken, honey-glazed haloumi, babaganoush and a colourful and refreshing salsa. Dukkah flatbreads add the perfect finishing touch for a feast of tasty treats where every bite is different!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 240°C/220°C fan-forced. In a small bowl, combine the chermoula spice blend, chicken stock powder and the water. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the half chicken, skin-side down first, and cook until browned, 4-5 minutes each side. Transfer the chicken to a lined oven tray, skin-side up, and spread with the chermoula mixture. Roast, until golden and cooked through, 25-30 minutes. Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
Meanwhile, thinly slice the red onion (see ingredients). In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid. Add just enough water to cover the onion and set aside until serving.
Cut the haloumi into 1cm slices. Zest the lemon (see ingredients) to get a good pinch. Finely chop the garlic. In a small bowl, combine the lemon zest, a squeeze of lemon juice, garlic and a drizzle of honey and set aside. Halve the cherry tomatoes. Roughly chop the cucumber. Pick and roughly chop the mint.
In a small bowl, combine a drizzle of olive oil and the dukkah. Drizzle or brush each flatbread with the dukkah oil. Wipe out and return the frying pan to a medium-high heat. Add the flatbread and cook until golden and warmed through, 1-2 minutes each side. Set aside on a plate.
Wipe out and return the frying pan to a mediumhigh heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Reduce the heat to medium and add the honey glaze. Cook until fragrant, turning the haloumi halfway through, 1-2 minutes.
Drain the pickled onion and return to the bowl, add the tomatoes, cucumber, mint, a drizzle of olive oil and season with salt and pepper. Divide the half chicken, honey-glazed haloumi, dukkah flatbreads and salsa between plates. Serve with the babaganoush and garlic sauce.