Paprika Chicken, Haloumi & Fennel-Orange Salad

• Meanwhile, thinly slice fennel (reserving some fronds for garnish!).
• Peel and thinly slice orange into wedges.
• Finely chop garlic.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.

• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
• Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). 

TIP: The chicken is cooked when it is no longer pink inside.

• While chicken is cooking, in a large bowl, combine orange, fennel, mixed salad leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.