Pan-Fried Honey Chicken & Haloumi

If you've added chicken breast, cut chicken into 2cm chunks.

--------------CCM TEXT--------------• • Meanwhile, to a medium bowl, add haloumi and cover with water. • Drain sweetcorn. Thinly slice celery and spring onion. Finely chop garlic. Cut chicken breast into 2cm chunks. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

Before cooking haloumi, bring frying pan to high heat with a drizzle of olive oil. When the oil is hot, add chicken tossing ocassionally, until browned, 5-6 minutes. Transfer to a bowl and continue as above.

--------------CCM TEXT--------------• • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to high heat with a drizzle of olive oil. When the oil is hot, add chicken tossing ocassionally, until browned, 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high. Cook haloumi until golden brown, 1-2 minutes each side. • In the last minute of cook time, add garlic and honey and cook until fragrant, 1-2 minutes. • To the bowl with the corn, add celery, Dijon mustard and half the mayonnaise. Add slaw mix. Toss to coat. Season to taste.